Food seasoning: chicken feet, vegetable oil, onion, ginger slices, rice wine, yellow wine, salt, soy sauce, monosodium glutamate, spiced marinated sauce, (pure grain wine) and (dried pepper). Production process:
The first step is to select about 2 kg of chicken feet from the market. After cleaning, cut off all their nails with scissors. When all is done, pour them into cold water. At the same time, add a little rice wine to remove the fishy smell. After boiling the white bubble, pick it up (don't let it get too cold) and put it in a basin for later use.
Step 2: Then pour a small amount of colored soy sauce into the basin, stir it thoroughly, and then fry it in an oil pan with a boiling temperature of 70% (cover the pan as much as possible when frying, so as not to splash oil stars on you), and simmer until it is fried into tiger skin.
Step 3: Then, pour the dried chicken feet into cold water, soak them in cold water for half an hour, and then put them into a stone pot prepared in advance. At the same time, add an appropriate amount of Dongru, ginger slices (you can add more dried peppers if you like spicy food) and 1 Bao spiced marinade (put spices in cold water in advance or soak them in a small amount of pure grain wine for 5-65438+).
Step 4: Finally, add a little soy sauce. Meanwhile, pour in cold water without chicken feet. At the same time, add some salt, monosodium glutamate and rice wine to taste. After the fire boils, turn off the fire, cover the pot and stew for 20 minutes. Turn off the fire and put it into the original soup again for 10min (this step is very important). The chicken feet made in this way are crispy and delicious.
The dosage of 150g salt, 150g monosodium glutamate and 100 yellow rice wine is based on 2 kg chicken feet, and you can adjust their preparation according to your specific situation. In the production process, you will use soy sauce twice, the first time after soaking in water, stirring and coloring, and the second time when adding spices and seasoning.