chicken claw

12 only

dried bean curd

10 tablets

Thick thousand sheets

One and a half.

Mircia

3 tablets

Eight angles

two

Sichuan pepper

personal partiality

pepper

personal partiality

cinnamon

1 segment

Chinese angelica

1 beard

verdant

arbitrarily

energy

Proper amount

salt

Proper amount

sugar

More than salt, depending on personal preference.

chicken essence

1?o'clock

Cooking wine and yellow rice wine

1 meter rice bowl

Light soy sauce

2 tablespoons

dark soy sauce

Half spoon

thirteen?incense

5 grams

Practice of homemade spiced chicken feet

After the chicken feet are boiled, pour them out and rinse them with cold water, then rinse off the floating foam, put them in the pressure cooker together with the dried bean curd and thick thousand sheets, then put in the seasoning bag (I wrapped pepper, pepper, fragrant leaves, cinnamon, angelica and star anise with gauze and tied them with cotton thread), soy sauce, soy sauce, cooking wine, sugar, salt and ginger slices in turn, and then pour in 300 ml of boiling water.

After opening the lid, pour the ingredients in the pressure cooker together with the soup into the stew pot, add the onion (tie a knot) and 5g of thirteen spices, start to stew for 5 minutes on medium heat, then simmer for 20 minutes on low heat (if you want to eat worse, you must add more water first, of course), and finally add a small amount of chicken essence to enhance the fragrance for 5 minutes.

Home-cooked chiba spiced chicken feet are cooked, which are healthy and satisfy the taste, without adding any antiseptic seasoning and pigment.