A beer with chicken claws
By VicentaLakin
What a simple food. It must have satisfied its own lust for meat during this season. There's nothing better in this world than to miss something and eat something in your mouth! I put chili sauce... it's hard to change. Chicken claws, platinum-rich gelatine proteins, glazed skins released during stew can become bright, soft, sticky, and I like to taste softer if you like a more chewing mouth and less cooking time! Beer roast chicken claws — beer feeding has been popular in early years, black-shell chickens, beer ducks, and so on. Wine flowers in beer are fresh, masking the smell of meat, adding a unique malt, and a good entry partner。
Recipe Recommendations
- chicken feet 9 rats
- beer
- Homemade chili sauce a little
- braised soy sauce 1/2 spoon
- cooking wine 1 tablespoon
- Jiang 3 tablets
- seasoning package appropriate amount
- rock sugar 3-4 one
- chicken powder a little
- slightly spicy
- burn
- three-quarters of an hour
- simple
Steps for A beer with chicken claws
1
Prepare basic materials
2
Chicken claws cut off nails, clean water, dry water
3
Hot pots, oily little fried spices
4
Put it in ginger and pepper sauce
5
Fire in the chicken claws, even in the red sauce
6
Put in a couple of ice-creams, a wine-soiled fry
7
Pour in the beer, flat with the chicken claws, burn in the fire, boil in the smallest fire for about 40 minutes
8
Get a few chickens, get juice, shake the pot, try not to flip, keep the skin intact and eat while it's hot