100 grams of Sichuan pepper, 150 grams of anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, 500 grams of fat, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of salt, 250 grams of ginger, 250 grams of garlic, 150 grams of fried garlic, 250 grams of coriander, 250 grams of shaoxing wine

1 will be Sichuan pepper 100 grams of Sichuan pepper, anise 150 grams, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, into the "medicine bag";

2 500 grams of fat sliced, fried lard and discarded residue.

3 take a large stainless steel pot, pour 12.5 kg of water, 1500 grams of dark soy sauce, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, with a strong fire, put the lard, 250 grams of ginger, 250 grams of garlic, 150 grams of fried garlic, 250 grams of coriander, 250 grams of shaoxing wine, "medicine bag "Boil 20 minutes, it will become brine. The longer the brine is stored, the more flavorful it is.

Every morning and evening need to boil once a day, "medicine bag" generally 15 days to change a flash, every day, but also according to the amount of loss, the appropriate proportion of soy sauce, fish sauce, soy sauce, salt, sugar, wine, every day, after brining, you need to South ginger, garlic, green garlic, coriander, fish up, remove foam impurities. There can be no water mixed in to prevent spoilage. (This is the brine side of the brine to make Chaoshan brine goose)

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Ingredients to prepare

Old chicken, soup bones, cinnamon, light soy sauce, light soy sauce, icing sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan peppercorns, coriander boy, cumin, grass nuts, licorice, sand ginger slices.

1 Make a thick soup with old chicken, soup bones and cinnamon.

2Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce, so that the soup becomes light coffee color, add salt, slightly salty, add ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan peppercorns, coriander, cumin, fennel, grass berries, licorice, sand ginger slices.

3Bring the soup to a boil and pour in the sesame oil to taste.

1 Wash the chicken claws, blanch in boiling water, pick up and drain for spare.

2 put the marinade into the pot, high heat boil, put the chicken claws to cook for 40 minutes off the fire. Let the chicken claws soak in the marinade, and take out when eating.

200g of chicken claws

1Wash the chicken claws and chop off the nails.

2Put the right amount of water in the pot, put the chicken claws, blanch for four or five minutes.

3 Fish out, wash and cool.

4 green onion and ginger slices, prepare rock sugar moderate.

5 pot of water, put the package, onion and ginger, rock sugar.

6 Add chicken claws, boil.

7Put the appropriate amount of old soy sauce, salt, medium heat and cook for 30 minutes, turn off the heat, soak for a period of time can be.

In Ingredients: 500 grams of chicken claws

Accessories: 3 tablespoons of vegetable oil, 2 tablespoons of sugar, marinade packet 1 bag, 1 piece of ginger, 2 tablespoons of salt, 5 star anise, cinnamon 3 pieces of marinade, marinade 1 box, 5 fruits, fennel 1, dry peppercorns 1

1 to be halogenated to the ingredients to be cleaned and drained

2 washed clean chicken claws and other ingredients in cold water Into the pot blanch cool

3 prepare a package of marinade

4 frying pan put the right amount of oil, add a tablespoon of sugar

5 small fire stir-fry sugar color add the right amount of water and then turn off the fire

6 the old marinade into a pot of low-fire heating to melt, stir-frying sugar color into the pot, add the required amount of water

7 in the pouring of marinade, add star anise right amount, cinnamon right amount, fennel, green peppercorns, green pepper, green pepper, green pepper, green pepper, green pepper, green pepper, green pepper, green pepper, green pepper, green pepper, green pepper, green pepper, green pepper.

8 pour the chicken claws into the pot, add the right amount of salt and boil again, medium-low heat for 10 minutes off the fire, in the marinade broth soak for 3 hours (to the size of the ingredients to adjust the fire)

9 chicken claws are very easy to cook don't cook for a long time, after cooling put in the refrigerator after serving better flavor

Cooking tips

1, Chicken claws are easy to cook, should not be cooked for too long, cook 10-15 minutes off the heat and then after the residual temperature simmering, chicken feet will be cooked but not rotten, cooled to eat up will be chewy;

2, chicken claws just boiled when not much flavor, to be soaked to taste, if soaked overnight will be more tasty;

3, frying sugar color brine out of the dishes with a nice red color