Porridge claws
By VicentaLakin
I've been very fond of bone brains in meat foods since I was a child: duck heads, four ducks, pigs' feet, hoofs, chicken claws, etc.; old people's commonly known as: live meat; to be honest, do nothing, eat freely, and eat two pounds at a meal. I've always loved chicken claws, but I haven't done "Pipple Paws" for a long time, and this time I saw a lot of friends doing it and it tickled
Recipe Recommendations
- chicken feet 750 grams
- salt 20 grams
- pickled pepper 220 grams
- cold boiled water 450 grams
- old brine appropriate amount
- onion leaves 8 grams
- ginger 3 grams
- white vinegar 15 grams
- hot and sour
- cook
- half an hour
- ordinary
Steps for Porridge claws
1
The chicken claws are washed and the fingertips cut
2
And a chicken claw
3
Water in the pot. Put it in the chicken claw
4
When the tan turns, it's taken care of
5
We'll have the old halogen ready and the ginger onions to burn again
6
The chicken claws put in the water and the fire covered
7
When the water's out, turn the fire and shut it down for about five minutes
8
A fresh chicken claw, one by one, in a pre-prepared cooling pot
9
Wash the fat off the chicken claws. I've had three times to get some water
10
Popper water: 220 g chiller water 450 g salt
11
Put it in the chicken claws, 15 grams with white vinegar
12
We'll have a filament, a cap and a 24-hour immersionPorridge claws Make Tips
One, chicken claws: before eating, you have to fry your fingernails. This is where bacteria accumulate. Two, chicken claws: before cooking, you can get extra haemorrhage, so that the colour of the chicken claws is bright