Formula proportion of lemon chicken feet

Chicken feet 5 kg, fresh taste 300 g, aged vinegar 375 g, white wine 50 g, onion slices 2, ginger slices100g, garlic slices100g, oyster sauce100g, salt 50 g, sugar100g, garlic slices.

Production technology of lemon chicken feet

1. Buy chicken feet, soak in water for two hours to remove blood and drain.

2. Add water to the pot, add chicken feet to control the moisture (water should not exceed three fingers of chicken feet), and turn on the fire. At this time, 50 grams of ginger, 5 star anise, 1 handful of pepper, 5 pieces of fragrant leaves, 5 pieces of angelica dahurica, a small piece of cinnamon and a proper amount of salt are added to the water. After the pot boils, immediately turn to low heat, skim off the impurities floating on the upper layer with a spoon, cover it, cook on low heat for 20 minutes, and turn off the heat for half an hour.

3. After the time is up, pour the chicken feet directly into cold water to cool, cut off the toenails and control the water. Put the chicken feet on the chopping board and cut them into small pieces.

4. Mix all seasonings evenly to make juice. Soak chicken feet in water, seal them with plastic wrap and soak them overnight (you can stir them twice in the middle to make them taste the same. )。