Seasoning: dried millet pepper 50g, pepper 20g, ginger slice 100g, onion 30g, salt, pepper, monosodium glutamate, chicken essence, cooking wine, sugar color 25g, edible oil 150g.
Materials: chicken feet 3 kg, old hen 1 kg, pig bone 1 kg.
Exercise:
1. Soak chicken feet in clear water for 3 hours, and then marinate them with appropriate amount of ginger slices, cooking wine, salt and pepper for 3 hours.
2. blanch the prepared chicken feet, old hen and pig bones and let them cool for later use. All spices are washed and soaked in warm water for half an hour before use, without water.
3. Put 7 kg of water in the bottom of the pot, then add the old hen and pig bones and cook for 90 minutes to get fresh soup. Add all peppers, peppers, spices, ginger slices, onion slices and cooking oil, and cook for 90 minutes on low heat (remove onion slices halfway). Finally, all seasonings are added, and the brine is ready.
4. Then put the blanched chicken feet in the brine, cook for 20-25 minutes with low fire, and then soak them in the brine for 1-3 hours to eat.
Braised chicken feet
Precautions:
1. Don't marinate chicken feet for too long. If the meat has no toughness for too long, it is not delicious.
2. Home-made products are generally difficult to color, so you can add about 10ml of soy sauce to color.
Chicken feet need to be pickled with boiling water, which is the most correct way to pickle chicken feet.