Basic information Ingredients: 300 grams of chicken feet; Braised chicken feet accessories: 1 pot of braised soup; Method: 1. Chop off the tips of the chicken feet, then blanch them, then remove and rinse. 2. Put the stew pot into the stew pot over low heat for about 30 minutes, then turn off the heat and soak for about 10 minutes before taking it out. Things to note when editing this paragraph: There are two types of chicken feet sold in the market: wood chicken feet and broiler chicken feet. The wood chicken feet are thicker and the broiler chicken feet are smaller. Chicken feet themselves have gelatin, so it is best not to soak them in the marinade for too long to avoid the soup becoming thicker. Edit this paragraph to explain the preparation method in detail: 1. Ingredients: Sichuan pepper, star anise, cloves, grass fruits, licorice, cinnamon ***3/4 cup. Method: Put the brine ingredients and sand ginger powder into a cloth bag. Add eight cups of water and bring to a boil, then simmer over low heat for one and a half to two hours. 2. Ingredients: star anise (two grains), cumin, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), grass fruit ( 1), tangerine peel (1/4 piece) Method: Carry the brine material in a cloth bag, add 12 cups of water and boil for 30 minutes, take out. 3. Ingredients: Pork, pork bones, add tempeh, cinnamon, tangerine peel, licorice, cumin, star anise, and Luo Han Guo. Method: Add water and simmer for one hour. 4. Ingredients: 50 grams each of soy sauce essence, star anise, cinnamon, and grass fruit, 25 grams each of ginger, pepper, and cloves, 50 grams of licorice, and 500 grams of boiling water. Method: First put the soy sauce, cooking wine, rock sugar, refined salt, and MSG in a clay pot over slow fire, and cook for about 1 hour. Spices and medicinal packages must be soaked in basins regularly. After the brine is made, it is best to use it every other day. Photos of the raw material process of braised chicken feet (13 photos) 5. Ingredients: 100g Sichuan pepper, 150g star anise, 100g cinnamon, 50g cloves, 50g red yeast rice, 50g licorice, 500g fat, 1500g dark soy sauce grams, 500g fish sauce, 150g rock sugar, 500g refined salt, 250g galangal, 250g green garlic, 150g fried garlic, 250g coriander, 250g Shaoxing wine Method: Combine 100g Sichuan pepper, 150g star anise, cinnamon Put 100 grams, 50 grams of cloves, 50 grams of red yeast rice, and 50 grams of licorice into a "medicine bag"; slice 500 grams of fat into slices, fry the lard and discard the residue. Take a large stainless steel pot, pour 12.5 kilograms of water, 1500 grams of dark soy sauce, 1500 grams of light soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, and 500 grams of refined salt. Bring to a boil over high heat, then add lard and 250 grams of galangal. 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, and 250 grams of Shaoxing wine. Boil the "medicine bag" for 20 minutes to become brine. The longer the brine is stored, the more fragrant it becomes. Preservation method: It needs to be boiled once every morning and evening. The "medicine bag" is usually changed every 15 days. Every day, light soy sauce, fish sauce, dark soy sauce, salt, sugar, and wine should be added in appropriate proportions according to the consumption. After marinating every day, pick up galangal, garlic, green garlic, and coriander to remove foamy impurities. No moisture can be mixed in to prevent deterioration. (This is the brine recipe for making Chaoshan brine goose) 6. Ingredients: old chicken, soup bones, longan, light soy sauce, dark soy sauce, rock sugar, brown sugar, fish sauce, salt, galangal, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, fennel, grass fruit, licorice, and ginger slices. Method: (1) Use old chicken, soup bones and longan to make thick soup. (2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, and brown sugar, drop in a little fish sauce to make the soup turn light brown, add salt, make it slightly salty, and add galangal, Star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, fennel, grass fruit, licorice, ginger slices. (3) Bring the soup to a boil and pour in the sesame oil.