The authentic Sichuan marinade recipe is as follows:

The marinade can be added to beef, pig feet, eggs, chicken necks and so on together with the brine, the following is the specific method of brine chicken feet:

1, the chicken claws into the pot after washing, cool water did not exceed the chicken claws, high heat boiling 4 minutes to remove the blood water.

2, the chicken claws will be out of the sheng out of the water again after draining.

3, the prepared dry ingredients together into the frying pan.

4, cold pot cool oil, frying flavor.

5, the pan into the chicken claws stir fry within a few moments.

6, will be ready to mix the wet ingredients, mix well.

7, pour the wet ingredients into the pot, stir fry for a few minutes.

8, add boiling water, no more than the ingredients, cover the casserole lid, low heat and cook slowly for 30 minutes.

Expanded Information:

Usage

1, all animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, the hundreds of will cause Brine drastically reduced, resulting in dishes taste too salty.

2, a pot of good brine, should be often brine the stronger degree of freshness of animal raw materials, so as to increase the freshness of the brine flavor. There is a jargon called "brine the older the better", is the reason for this question.

3, pork and chicken, ducks, geese, rabbits, such as fresh flavor of the raw materials, should be heavier with the odor of beef, mutton and a variety of animal "water" such as fat intestines raw materials to separate the use of brine to ensure that the brine and brine the quality of the dishes.

4, in the use of the process, we must often check the color of the brine, flavor, salinity, and whether the soup is sufficient, etc., once found that a certain aspect of the reduction should be made up in a timely manner, that is, as we often say, "answer the lack of what to make up for what".

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