Mainly highlighted seasoning: Chubang soy sauce

Ingredients: 2500 grams of chicken feet.

Ingredients: 50 grams each of dried chili pepper, pepper, star anise, and tangerine peel, 20 grams of white buckwheat, 10 grams each of bay leaves, yellow gardenia, grass fruit, sand ginger, coriander seeds, sand ginger, angelica, and cumin grains, 30 grams of salt gram.

Seasonings: 20g Chubang soy sauce, 150g Chubang pork rib sauce, 100g Chubang seafood sauce, 5g Chubang chicken powder, 100g garlic chili sauce.

Production process:

1. Soak the chicken feet in cold water for 4 hours and then drain;

2. Heat the wok, use base oil to stir-fry the spices until fragrant, add onion and ginger, then add Chubang pork rib sauce, Chubang seafood sauce, garlic chili sauce and stir-fry, add water to boil and pour into the pressure cooker;

3. Add chicken feet and salt to the pressure cooker, press on high pressure for 15 minutes until cooked, turn off the heat and soak for 1 hour;

4. When serving, take out the chicken feet and put them into the wok, add the original soup, add Chubang soy sauce and chicken powder for seasoning, reduce the juice over high heat and serve on a plate.

Production tips: Don’t make the color too heavy when cooking, because there will be steps to collect the juice later, which will make the color heavier.