Secret braised chicken feet technical formula and method, exclusive technology for store opening

1. Chicken feet processing

1. For frozen chicken feet with the number selected, take 10 kilograms of chicken feet as an example. Put them in the bucket and change the water several times to help quickly defrost. Change once every minute. In winter, add warm water once every two minutes until thawed. Discharge the water about 5 times.

2. After thawing, remove the impurities, yellow skin and black spots on the chicken feet. The black spots can be relatively smooth with scissors. Wash once and drain, pour in 55 grams of white vinegar, knead for one minute to disinfect and remove fishy, ​​then wash Drain once, spread the chicken feet flat, add clear water over the chicken feet, soak for 1.5-2.5 hours, rinse twice when it is time to drain.

2. The production of brine

Spice pack recipe

15 grams of cinnamon, 4 grams of white button, 5 grams of lemongrass, 15 grams of bay leaf, 30 grams of Amomum villosum, 5 grams of cloves, 10 grams of shan Nai, 10 grams of tangerine peel, 15 grams of long pepper, 15 grams of Codonopsis, 15 grams of peppercorns, grass 28 grams of fruit, 28 grams of star anise, 30 grams of ginger, 30 grams of cardamom, 25 grams of Chinese pepper, 35 grams of dried chili, 20 grams of Qianlixiang, and 10 grams of fragrant fruit.

Three, required ingredients

50 grams of garlic, 80 grams of ginger, 250 grams of rock sugar, 160 grams of salt, 50 grams of monosodium glutamate, 100 grams of chicken powder, 300 grams of soybean oil, 2 kilograms of old chicken, 3 chicken racks, 150 grams of pork bones

Do it as follows

1. Bring the water to a boil, put all the spices on it into the water, cook for 3 minutes on low heat, pick up and wash with water, put it in the spice bag for use

2. Make stock: old chicken, chicken racks, and pig bones are washed out, put in 33 kg of water, after the high heat is boiled, turn to a low heat and simmer slowly, 4-5 hours, and boil it to white. But, the remaining is about 30 kg.

3. Stir-fried sugar color: crush the rock sugar, put a little oil in the pot, add rock sugar, and slowly stir-fry until the sugar changes from white to yellow to dark brown. When the sugar oil changes from large bubbles to small bubbles, add a little cold water (you can also Yes, avoid being scalded by the splashed sugar color) and then boil it over a small fire to get the sugar color.

4. Add the spice packet to the broth, add sugar color, salt, chicken powder, MSG, soybean oil, and boil for 30-40 minutes to make the brine after boiling, and let it stand for 12 hours to make it.

Four: the marinating process of chicken feet

Bring the brine to a boil, put the chicken feet, and turn on the low heat. When the heat is too high, the chicken feet will burst. When the time is up, pour a little sesame oil and shake. After the sesame oil is evenly distributed, blow it under the fan and blow Q, often shake it, otherwise It will stick, put it on a plate with plastic wrap, and keep it in the refrigerator for a few minutes to taste better.

Experience of chicken feet not breaking and sticking together:

No matter when you are blanching or boiling chicken feet, do not cover the pot. Keep the pot open from beginning to end, whether you are marinating chicken feet or wings or whole chicken, you must do this so that the skin will not break. The other is not to remove it immediately after it is cooked, and let the chicken feet soak in the soup, but this time should not be too long, usually about ten minutes.