♪ Taste the claws ♪
By VicentaLakin
The phoenix is a classic cuisine. If you go to Guangdong's teahouse for breakfast, you'll know it'll be a tea spot with a high frequency! I'm not particularly interested in phoenix claws, but someone who loves them, who's got a good taste for them many times, and who's the most beautiful one, and I can only eat a third. I'm sorry. It's a little complicated, it starts at noon, it's 4 or 5 o'clock, and it's getting ugly
Recipe Recommendations
- chicken feet of 10
- douchi 1 tablespoon
- garlic 5-merous
- soy sauce 3 tablespoons
- cooking wine 2 tablespoons
- oyster sauce 2 tablespoons
- millet spicy of 3
- Jiang 2 tablets
Steps for ♪ Taste the claws ♪
1
Preparation material: chicken claws, yin beans, garlic, peppers
2
Wash the chicken claws and cut the nails
3
Cut your nails and put your chicken claws in the boiler
4
Burn it and leave it on the surface
5
When you're done cooking, grab the chicken claws and wash them with cold water
6
And dry the chicken claws and dry the chicken claws with kitchen paper
7
When the chicken claws are completely dry, enough oil is added to the pot without chicken claws
8
You'll be able to get it out when you blow up the chicken claws
9
One or two hours for a fried chicken claw
10
Slice the garlic, and cut the bean
11
Leave a little oil in the pot, pour it in the garlic paste and the soy sauce
12
Add one to two spoons of pelican oil and continue to make a little fried sauce
13
Add 2-3 spoons for a spoonful of vinegar, a tea spoon of white sugar, and a little sesame oil before the boiler
14
It's fried sauce. It's a little more oil
15
Combine 14 miles with chicken claws and pepper
16
4-50 minutes of steam in the pot. I've had 30 minutes of low pressure with a high pressure pan
17
It'll be a bit of water after the steam, but if you're in trouble, you can get your juice back in the pot and eat it directly♪ Taste the claws ♪ Make Tips
One, before blowing chicken claws, remember to dry the surface completely so as not to jump into the boiler, so that it can dry quickly with a blowbox; two, before blowing chicken claws, because the surface is free of water, does not jump oil, but when blowing to the back the chicken skin is a little open, it is better to cover it; three, chicken claws are a little longer to immerse, and can't save time, and it's not easy to taste when they don't open their skin; four, garlic and soy bean are used with a small fire, not with a large fire, so that it is not fried; and five, 40-50 minutes with a steam pan。