Braised phoenix feet with double beans is a classic Cantonese home-cooked dish that is loved for its tender and delicious chicken feet, rich aroma and taste of beans. To make a perfectly tasty and delicious two-bean stewed chicken feet, it takes some skill and steps. Now, let's learn the methods and techniques of making braised phoenix feet with double beans.
Phoenix: Appropriate amount.
Soybeans Lentils: to taste.
Red kidney beans: to taste.
Yuba: To taste.
Sliced ginger: to taste.
Minced garlic: to taste.
Shiitake mushrooms: to taste.
Cooking wine: to taste.
Light soy sauce: to taste.
Dark soy sauce: To taste.
Sugar: to taste. Salt: to taste.
Chicken powder: to taste.
Chopped green onion: to taste.
Prepare the materials. Wash the chicken feet, soak the soybeans, lentils and red kidney beans in water and wash them, and soak the shiitake mushrooms and slice them softly.
Blanching treatment. Blanch the phoenix feet in boiling water for 1-2 minutes, remove and set aside. Blanch the soybeans, lentils and red kidney beans in boiling water for a while, then remove and set aside.
Sauté the spices. Add a little cooking oil to a hot pan, add ginger and minced garlic and stir-fry until fragrant. Then add the chopped shiitake mushrooms and stir-fry.
Cooking to taste. Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, sugar, salt, chicken powder to taste, stir-fry evenly and add an appropriate amount of water.
Simmering process. Add blanched chicken feet, soybeans, lentils, red kidney beans and bean curd, stir well, cover the pot, and simmer over low heat for 30 minutes until the chicken feet are flavorful and the soup is thick.
Plating and decorating. Serve the boiled double bean stewed chicken feet and sprinkle with chopped green onions for garnish.
Blanching treatment. Blanching can remove the fishy smell of the phoenix feet and beans, and make the phoenix feet more tender.
Sauté the spices. When stir-frying spices, it is necessary to master the heat to avoid excessive stir-frying, which will affect the taste.
When stir-frying the spices, adjust the amount of seasoning added according to your personal taste.
Stir from time to time during the simmering process to avoid sticking to the pan.
By mastering the above steps and techniques, I believe you have mastered the method of making delicious double bean stewed chicken feet. Let's do it now and make a Cantonese classic for the family.