Pork claws
By VicentaLakin
Duck claw palms contain abundant gelatin protein equivalent to the nutrition of the same quality of bear palms. The palms are the basic parts of the movement, big, thick, fleshless. But it's chewy, it's thick, it's soup, and it's easy to taste meat. From a nutritional point of view, duck palms contain proteins, low sugar and low fat, so they can be called excellent diet diets。
Recipe Recommendations
- duck feet 6 rats
- cooking wine 3g
- soy sauce 18g
- cinnamon
- pepper 15 tablets
- octagonal the 2
- soy sauce 5g
- water
- Jiang a small piece
- salty and fresh
- halogen
- an hour
- ordinary
Steps for Pork claws
1
Wash the duck claws, cut the nails off, boil them in the pot, boil them for a minute and then pour them over again。
2
Prepare halogens, peppers, eight horns, guacamole, ginger, raw old smoke, wine。
3
Water in the pot, ginger slices, pouring into all halogens and duck claws, firing, boiling for two minutes and changing to small fire halogen。
4
And turn the fire down when the halogen is low, and the claws turn back and forth, so that they may be even。
5
And finally, the halogen can be caught to this extent, so that it doesn't waste the halogen。
6
Done, load up and eat。
7
Done
8
DonePork claws Make Tips
Trim the tips off the duck feet. Don't make the braising spices too complicated; keep the flavor authentic. Don't add too much soy sauce, otherwise it will get salty after the sauce reduces. If you aren't reducing the sauce, you can add a little more. Add bird's eye chilies if you like it spicy, and some sugar if you prefer it sweeter, though personally I think soy sauce is naturally sweet, so I don't add it.