2, chicken feet into the crock fortress tight. There is no gap between them, so the chicken feet are not easy to shake. There are 15- 18 chicken feet in each crock. When simmering, the soup will boil, but the chicken feet are tight and will not move with the rolling of the soup, so the chicken skin will not fall off and crack, and the original shape of the chicken feet can be maintained. The chicken feet cooked in a big crock are heated evenly, so it is not necessary to turn over the chicken feet, while the traditional chicken feet with soy sauce need to be constantly stirred to prevent the bottom of the pot from burning, which will break the skin.
3. When stewing chicken feet, open a small crack at the top of the big crock, seal the bottom, simmer for 4-5 hours on medium fire, and take out the soup after it is observed that it overflows from the crock. Pay attention to keep the fire in the middle, not too big, not more than 5 hours, or the chicken skin will become sticky.
Attachment: Chicken feet crock gold soup: add 500g salad oil to the pot, heat it to 40%, then add spices 100g (40g star anise, 2g angelica dahurica, 20g fragrant leaves, 5g cinnamon, 5g fennel, 5g licorice, 5g Anemarrhena asphodeloides, 5g prickly ash, 3g Alpinia katsumadai and clove). Add 40 kg of broth, and after the fire boils, add 1 bottle of Weidamei, 1000 g of extremely fresh soy sauce, 200 g of chicken powder, 20 g of Rouxiangwang, 200 g of soy sauce (the dosage is adjusted according to the color of the soy sauce used, only 200 g is needed for the dark one) and 500 g of Redmi to taste evenly.