2. Accessories: 4g of light soy sauce, 2g of light soy sauce, 15g of crystal sugar, 5 dried peppers, 2 angelica dahurica, 3 fragrant leaves, appropriate amount of onion and ginger, 1 small piece of cinnamon, 2 star anise and appropriate amount of salt.
3. Practice:
(1) Prepare the ingredients.
(2) First, handle the chicken feet, wash them and chop off the nails.
(3) Put the processed chicken feet, skin, chicken wings and drumsticks into the pot with cold water, add onion and ginger into the pot, boil with high-alcohol liquor and skim off the floating foam.
(4) Take out the blanched ingredients and wash the floating foam.
(5) treat the skin again, scrape the impurities off the skin with a knife, and remove the fat attached to the skin. Be sure to clean it up.
(6) Spread out the finished skin, roll it tightly from one end, and wrap it tightly with cotton rope for later use.
(7) The eggs are cooked and peeled.
(8) Boiled eggs, blanched chicken feet, drumsticks, chicken wings and sliced meat rolls are put into the rice cooker, and all seasonings such as cinnamon, onion ginger and star anise are added, and then soy sauce, soy sauce and salt are added.
(9) Stir-fry the sugar color from the pan. Put a little oil in the pan and add the crystal sugar. Stir-fry over medium heat until all the crystal sugar is melted. Stir-fry slowly over low heat until the crystal sugar is dark amber.
(1) Add a bowl of hot water quickly, and the water in the pot will boil quickly. Add some water again and bring to the boil again.
(11) Stir-fried sugar-colored water is poured directly into the rice cooker to be equal to the ingredients. If the cooked soup is not enough, you can add some hot water.
(12) Put the rice cooker away, cover it, and start the refined cooking button. Wait for a delicious pot-stewed meal.