Nowadays, chicken feet are all chicken feet of broilers, so they are particularly easy to mature. In the process of marinating, we must master the heat, until the chicken feet are not broken, and the skin can be cooked when it is soft and rotten. The overheated chicken feet are "raw" and affect the appearance.
In fact, the key to marinating chicken feet is to remove the odor. When cleaning, you can squeeze the blood out of chicken feet by rubbing it from the root several times. This can effectively remove the odor of chicken feet, and then blanch to remove the odor, and the odor of basic chicken feet will be gone! Chicken wings can also be washed in this way, and the effect is very good.
Chicken feet are basically fascia except for a layer of skin. Therefore, it is particularly easy to taste, and it has a delicate flavor itself. The taste of fresh soy sauce, pepper, star anise and pepper is enough! So there is no need to add other spices, and a fresh soy sauce, soy sauce and oyster sauce contain salt, so there is no need to add salt!
The recipe of braised chicken feet: 6 grams of star anise, 3 grams of cinnamon, 3 grams of fragrant leaves, 6 grams of tsaoko, 3 grams of fennel, 2 grams of clove 1 g, cardamom, 4 grams of Amomum villosum, 0.5 grams of angelica, 2 grams of licorice 1 g and dried tangerine peel.
Seasoning: 50g of dried millet pepper, 20g of pepper, 0/00g of ginger slices/kloc-0, 30g of onion, salt, pepper, monosodium glutamate, chicken essence, appropriate amount of cooking wine, 25g of sugar color, and 0/50g of edible oil/kloc-0.
Ingredients: chicken feet 3 kg, old hen 1 kg, pig bone 1 kg.
Practice:
First, soak chicken feet in clear water for 3 hours, and then marinate appropriate amount of ginger slices, cooking wine, salt and pepper for 3 hours.
Secondly, blanch the chicken feet, old hen and pig bones, and then cool them for later use. Wash all the spices, soak them in warm water for half an hour before using them, and don't need water.
In addition, add 7 kg of water to the bottom of the pot, then add the old hen and pig bones, and cook for 90 minutes to obtain a fresh soup. Then add all the peppers, pepper, spices, ginger slices, onion slices and cooking oil, and cook for 90 minutes on low heat (remove the onion slices halfway). Finally, add all the seasonings, and the brine is ready.
Finally, the blanched chicken feet are put into the brine, boiled for 20-25 minutes with low fire, and then soaked in the brine for 1-3 hours to serve.