Porridge claws
By VicentaLakin
The paprika claws are unique Chinese foods from the Chengdu region of Sichuan, and they belong to the Kawasawa family. They are known for their spicy and fragrance. Precious claws can both reach the hall of grace and be loved by ordinary people. This diet has the effect of appetizing and promoting blood circulation. The production process is more sophisticated, so that the hot taste of pepper can be absorbed into the claws. The true paprika claws are full of whiteness and fragrance when chewing, with a strong catalytic effect。
Recipe Recommendations
- chicken feet 500 grams
- pickled pepper 1 bottle
- white vinegar 100 grams
- white sugar 2 tablespoons
- salt appropriate amount
- cooking wine appropriate amount
- ginger 1 block
- green onions 1 piece
- pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- medium spice
- cook
- ten minutes
- simple
Steps for Porridge claws
1
Preparation material。
2
Clean the chicken claws, cut off the nails, cut into small pieces, immersed for an hour, and changed water several times in the middle。
3
The water in the pot burns the chicken claws to the gas。
4
Change water and put onions of ginger, wine, peppers, eight horns and appropriate salt in the water。
5
Put the chicken claws in, burn the fire and boil it for eight minutes。
6
When the chicken claws come out of the pot, they pour cold water and wash it over and over again, so that it can be oiled more than a few times。
7
Prepare a large bowl, pour water in the peppers, put some peppers in the peppers, add white vinegar, sugar, salt, and put a few thick ginger blades。
8
Put cooled chicken claws in the finely designed pepper water, so that they can be immersed with juice, covered with a lid, put in the fridge, and bubble for two days。Porridge claws Make Tips
1. If the purchased pickled peppers have enough brine, there is no need to add white vinegar for seasoning.
2. Do not boil the chicken feet until they are too soft, otherwise they will lose their crisp texture after pickling.
3. If you like spicy food, you can chop the wild peppers into pieces, or pour a small amount of boiling water into a bowl with Sichuan peppercorns and wild peppers, let it cool, and then add the chicken feet.
4. It is best to soak for more than a day, turning them over every few hours to ensure even flavor absorption.