The top-secret braised chicken feet standardized process from beginning to end. Quickly collect the braised chicken feet recipe: 6 grams of star anise, 3 grams of cinnamon, 3 grams of bay leaves, 6 grams of grass fruit, 3 grams of cumin, 1 gram of cloves, and 2 grams of white cardamom.

, 4 grams of amomum villosum, 0.5 grams of angelica root, 1 gram of licorice, and 2 grams of tangerine peel.

Seasonings: 50 grams of dried millet pepper, 20 grams of peppercorns, 100 grams of ginger slices, 30 grams of green onions, salt, pepper, MSG, chicken essence, appropriate amount of cooking wine, 25 grams of sugar, and 150 grams of cooking oil.

Ingredients: 3 pounds of chicken feet, 1 pound of old hen, and 1 pound of pork bones.

Method: 1. Soak the chicken feet in water for 3 hours, then marinate with appropriate amount of ginger slices, cooking wine, salt, and pepper for 3 hours and set aside.

2. Blanch the prepared chicken feet, old hens, and pork bones, then pour them into cold water and set aside.

Wash all the spices and soak them in warm water for half an hour before use. No water is needed.

3. Add 7 pounds of water to the bottom of the pot, then add hen and pork bones and cook for 90 minutes to make a fresh soup. Add all the chili peppers, peppercorns, spices, ginger slices, green onions, and cooking oil, and cook for 90 minutes.

minutes (drain the green onions halfway through), finally add all the seasonings, and the brine is ready.

4. Then put the blanched chicken feet into the brine, cook over low heat for 20-25 minutes, then soak in the brine for 1-3 hours before eating.

Notes: 1. Don’t marinate the chicken feet for too long. If it is too long, the meat will lose its toughness and it will not taste good.

2. It is generally difficult to color when making it at home. You can add an appropriate amount of dark soy sauce to adjust the color.