Formula: 6g of star anise, 3g of cinnamon, 3g of fragrant leaves, 6g of Amomum tsaoko, 3g of fennel, 2g of clove 1 g, 2g of cardamom, 4g of Amomum villosum, 0g of angelica sinensis, 0g of licorice 1 g and 2g of 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:
1. First, soak chicken feet in clear water for 3 hours, and then marinate a proper amount of ginger slices, cooking wine, salt and pepper for 3 hours. 2. Blanch the prepared chicken feet, old hen and pig bones, and then cool them for later use. All spices are washed and soaked in warm water for half an hour before use, and the water is not needed. 3. Give 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. 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. 4. Then, put the blanched chicken feet in the brine, boil them for 20-25 minutes with low fire, and then soak them in the brine for 1-3 hours to serve.
Precautions: 1. Don't marinate chicken feet for too long. If the meat has no toughness for too long, it won't taste good. 2. Home-made products are generally difficult to color, so you can add about 10ml of soy sauce to color. 3. Chicken feet need to be marinated in boiling water, which is the most correct way to marinate chicken feet. This is the whole process of making braised chicken feet. As long as the stewed chicken feet are cooked according to my method, they are usually very tasty. Whether they are baked or made with tiger skin chicken feet, they are very fragrant. I hope everyone can learn!