320g of chicken feet, bittern juice 1 50ml, 6 dried peppers, pepper 1 g, 2 star anise, cinnamon 1 block, 5 fragrant leaves, 8ml of soy sauce, 5ml of soy sauce1,and red rice powder1.

Cooking steps:

1. One chicken claw, cut off the claw tip with scissors and clean it.

2. Add water to the pot, add cooking wine, add chicken feet and boil for about 5 minutes.

3. Pick up chicken feet and wash blood foam under flowing water.

4. Wash them one by one and drain them for later use.

5. Preparation of ingredients.

6. Add brine juice to the casserole first. Pour in all kinds of spices. Join the soy sauce.

7. add soy sauce.

8. Add old brine and clear water. Add spiced powder, monascus powder and refined salt, and boil the marinade with fire. Add the processed chicken feet.

9. After the marinade boils again, turn to low heat and cook for about 20 minutes.

10. Turn off the fire, cover and stew for 2 hours, then take out the dish after eating.

Cooking tips:

1, the amount of dried peppers and prickly ash should be increased or decreased according to their own preferences, and friends who like spicy food can put more.

2. It is not difficult to preserve the old bittern. Cool the bittern, then remove the oil slick on its surface, then filter the precipitate and put it in a clean vessel. If you don't use it for more than a week, you need to freeze it in the refrigerator. Every time the raw materials are marinated, the brine must be boiled and naturally cooled for preservation.

3. With the addition of monascus powder, chicken feet are easier to color and the finished product is more beautiful. There is no monascus powder at home. You can also not add it.

4, chicken feet may not taste when they are just cooked, and they will be more delicious after soaking. If they are soaked overnight, the effect will be better.