Chicken feet are generally used for marinating or soaking. This dish is drenched with spicy sauce with white brine, which not only changes the practice, but also makes the taste more spicy and refreshing and appetizing.

The proportion of homemade white brine:

A material: (25 kg of clear water, 5 kg of pig spine, 2 kg of old hen and 5 kg of bonzi bone)

B material: 35 g of licorice. 15g of white pepper.

Material C: 211g of rock sugar, 1kg of refined salt, 25g of monosodium glutamate, 511g of carved wine, 51g of white soy sauce and 11g of scallop.

Proportion of spicy sauce:

chili pepper oil 15g, pepper noodles 6g, Jiang Mo, garlic 9g each, oil consumption 8g, sesame 15g. Weiyishi spicy ointment (available in a treasure) 11g

Ingredients:

6 chicken feet, 75g fresh bamboo shoots, 1 kg homemade white brine, and 221g fine spicy juice.

Production:

Remove the fingertips of chicken feet, such as marinating them in homemade white brine to remove bones, cool them, remove bones and change them into knives for later use, and shred fresh bamboo shoots and add flavor. Boneless chicken feet are coded on the top. Just pour spicy sauce on the top.

Technical points:

Chicken feet should not be marinated too soft, but should be as complete as possible. After marinating, chicken feet will be boned, and they will not be formed and stick together easily. They must be boned after cooling. The spicy sauce should not be too thin, otherwise it will not be easy to hang juice when poured on it.

Finally, talk about food additives

To make your food taste better, in fact, our common people' s condiments are also food additives, such as monosodium glutamate and extremely fresh soy sauce, which are also additives to save costs. Some spices will be greatly reduced in efficacy when used for the second time, so additives are needed at this time, which is easy to use and saves money.