Chicken feet 100 kg, onion 5-6 kg, sugar 4-5 kg, monosodium glutamate 2-2.5 kg, 50% hydrogen peroxide 3-3.5 kg, sesame oil 1 kg, glacial acetic acid 100% purity 1000 ml for soaking.

Second, the process flow

Thawing-fingering-boiling (80-90℃ for 40 minutes)-rinsing and cooling (20℃)- bleaching and embrittlement (adding hydrogen peroxide and glacial acetic acid for 2-3 hours)-flowing water bleaching and embrittlement (12 hours).

Third, the main points of operation:

1. Thawing: Thaw the healthy chicken feet naturally or with running water, rinse them with clean water, and cut off the toenails.

2. Boiling: Boil in water at 80-90℃ for 40 minutes. When most of the chicken feet sink into the water, it means they are cooked thoroughly. It is best to bend and contract the five fingers of the chicken feet, the surface is oily, the tissue is soft and not rotten, and then pick it up.

3. Rinse and cool: rinse and cool with tap water.

4. Bleaching brittleness: the water addition is about1:1; Then adding hydrogen peroxide and glacial acetic acid to soak for 2-3 hours. Chicken feet are white and crisp before bleaching.

5. Flushing with running water: after continuous long-running water brewing 12 hours, rinse the residual liquid.

6. Pickling and savoring: add water about half the weight of raw materials, and add salt, sugar, monosodium glutamate and glacial acetic acid to soak for 3-4 hours to taste, which is the finished product.

Making spices at home can reduce.