Porridge claws
By VicentaLakin
Seeing the phoenix claws as a necessity to leave the game, and the phoenix claws that had spent half an hour in a day were taken out because they had to go to sleep with the sour and spicy claws so that they could suck on the juice and chew on the claws a few times before I could spit out the bone
Recipe Recommendations
- chicken feet appropriate amount
- ginger slices appropriate amount
- onion appropriate amount
- pickled pepper appropriate amount
- Brewing white vinegar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- fish sauce appropriate amount
- white sugar appropriate amount
- slightly spicy
- pickled
- a day
- ordinary
Steps for Porridge claws
1
Prepare the claws
2
Clean up the pine claws and chop it in half. Ginger slices, onions, peppers ready
3
Burn water in the pot, put it in the phoenix, ginger chips, onions, wine, fish, and then boil the phoenix. Fan
4
Get your claws and clean them with water
5
Another pot, put in clean claws, ginger chips, onions, wine, fish puddles, water boiled in the fire for 18 minutes to boil the claws
6
Cooked phoenix claws, washed three or four times with cold water and dried water
7
Boiled white vinegar, salt, peppers, a little sugar, cold water, a lid, a day's immersionPorridge claws Make Tips
1. The acidic brine must completely submerge the chicken feet.
2. When seasoning the liquid, taste it while mixing; ensure the acidity is sufficient and the saltiness is slightly salty.
3. The soaking time must be at least 12 hours for the chicken feet to fully absorb the sour, salty, and spicy flavors.