Although there is no meat to eat, the chicken feet are rich in collagen. I especially like it. This time, when stewing the chicken feet, I added a pumpkin. The taste is surprisingly good. The pumpkin is stewed into paste and mixed with chicken juice. It is really delicious to mix rice. The chicken feet are particularly soft and waxy, and the taste is also very unique


10 chicken feet
100g pumpkin
10g Douchi
20G oyster sauce
15g raw extract
5g cooking wine
5g ginger
5g sugar


Step 1
The ingredients are ready/

Step 2
Cut off the nails of the chicken feet with scissors

Step 3
Add chicken feet under cold water, put a few pieces of ginger and a little cooking wine, boil, blanch water, remove oil and fishy smell

Step 4
After blanching, cool it and remove the controlled dry water

Step 5
Cut the pumpkin into pieces and put it into a casserole

Step 6
Add oil and sugar to the wok

Step 7
Stir fry white sugar until brown

Step 8
Pour in chicken feet, stir fry and color. The process may be a little dangerous, so the water content of chicken feet must be controlled dry

Step 9
Stir fry the chicken feet red and put them into the casserole

Step 10
Add a little oil into the wok, add onion, ginger, garlic, Douchi and stir fry until fragrant

Step 11
Add an appropriate amount of cooking wine

Step 12
Add some oyster sauce

Step 13
Pour proper amount of water and bring to a boil

Step 14
Bring one or two star anises to a boil

Step 15
Pour the cooked flavor sauce into the casserole

Step 16
Bring to a boil over high heat and simmer over low heat for 30 minutes

Step 17
The stew is super delicious