Braised chicken gizzards and chicken feet

Overview

Make a pot of marinated chicken gizzards, chicken feet, and chicken legs, and add autumn fat.

Main raw materials. Chop the chicken legs into pieces and set aside.
Get your spices ready. Zanthoxylum bungeanum, aniseed, bay leaves, onion and ginger.
Wash and blanch chicken gizzards, chicken feet and chicken legs and set aside.
Put water in the pressure cooker, add onions, ginger, aniseed, bay leaves, and peppercorns.
Add cooking wine, soy sauce, light soy sauce, dark soy sauce, salt, and sugar.
Put chicken feet, gizzards, and drumsticks in the pressure cooker to marinate. After the pressure cooker is steamed, simmer over low heat for fifteen to twenty minutes and turn off the heat.
Soak the marinated ingredients in the pot for more than three hours before eating.
Braised chicken gizzards and chicken feet.