Practice and ingredients of braised chicken feet

Formula: chicken feet 1500g, water 4000g, cinnamon 3g, angelica 2g, star anise 4g, galangal 4g, rhizoma kaempferiae 2g, Amomum tsaoko 5g, fennel 2g, geranium 3g, cardamom 2g, nutmeg 2g, dried tangerine peel 3g, pepper 40g and red oil 20g.

Seasoning: 20g of onion, 50g of ginger slices, 80ml of cooking wine, proper amount of salt, 20ml of soy sauce, 30g of sugar, 3g of pepper and 50g of lard.

Practice: 1. Wash the chicken feet first, remove the toes, then soak them in cold water for 3 hours, and drain the water for later use.

2. Put 20g of ginger slices, 20g of onion segments, 80ml of cooking wine, 0g of pepper10g, 5g of salt into chicken feet for 2 hours.

3. Wash and blanch the pickled chicken feet. It takes about 12 minutes to put cold water in the pot, and about 8 minutes to put hot water. After cooking, take cold water for later use.

4. Wash all the prepared seasonings, put them into 4000 grams of water, add the remaining lard, onion, ginger slices and sugar, boil them with high fire, and then cook them with low fire for 40 minutes to obtain brine.

5. Add salt, pepper, soy sauce, chicken feet and red oil to the salt water, bring to a boil with high fire, change to medium fire for 20 minutes, then turn off the fire and soak the chicken feet in the salt water for 2 hours.