Chicken claws
By VicentaLakin
It's getting hotter and the big fish look like they don't have any appetite, so they want to make an appetizer, and they have a cold spot in their spicy tastes, and it's perfect for their time。
Recipe Recommendations
- chicken feet appropriate amount
- octagonal of 4
- pepper appropriate amount
- ginger appropriate amount
- geranyl appropriate amount
- rock sugar appropriate amount
- Xiangzao Lu 2 packs
- salt appropriate amount
- MSG appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for Chicken claws
1
Chicken claws cut open, washed。
2
Preparation of pepper: two packs of halogens, ice cream, odor, pepper and a little pepper. Better get ready for half a day of ice in the fridge. It's better to taste。
3
Chicken claws boil in cold water
4
Clean up the chicken claws
5
Put in ginger, eight horns, wine, salt, fragrance leaves, then pour in a proper amount of water, and drown the chicken claws。
6
The fire must be boiled for a while, and the soup will turn white。
7
Cooked chicken claws are taken out and placed in the fridge after cooling, so that the chicken claws taste good and taste good. It's easy to get an appetizer ready。Chicken claws Make Tips
Actually, the best texture for this dish takes a whole day: 1. Prepare the pickled pepper liquid in the morning and put it in the refrigerator. 2. Cook the chicken feet at noon, place them in the prepared pickled pepper liquid, and refrigerate again. 3. It is perfect to eat in the evening. By this time, the chicken feet have absorbed the flavor, and due to the refrigeration, they will be very chewy and elastic.