Chicken claws
By VicentaLakin
A SMALL PACK OF PEPPERS, WINE, WHITE VINEGAR, BIG STUFF, WHITE WINE, HOT RICE, WILD PEPPER, MORE OR LESS G THAN I FEEL..
Recipe Recommendations
- chicken feet
- liquor two tablespoons
- garlic
- Wild Mountain Pepper Sauce 250g
- aniseed a
- white vinegar two tablespoons
- pepper a tablespoon
- cinnamon a
- wild mountain Pepper 100g
- carrot a
- mineral water 250ml
- white sugar 5g
- pepper a small spoonful
- millet spicy six
- hot and sour
- flavoring
- a day
- simple
Steps for Chicken claws
1
Twenty-two chicken claws... cutting toenails..
2
Add pretzels, big stuff, wine, salt, pepper powder, ginger chips, water..
3
Chicken claws cut half and radish water for eight minutes, flushed with cold white to the glue on the claws, looking for a big stainless steel bowl with ice... and put it in ice... for an hour..
4
AN HOUR LATER, ICE-COOL CAME OUT AND PUT IT IN A CLEAN WATERLESS GLASS BOTTLE. IN THE GLASS BOTTLE, THE JUICE OF WILD AND WILD PEPPERS... A LITTLE FRESH RICE AND PEPPERS... GINGER PEPPERS... WHITE VINEGAR... WHITE WINE... A LITTLE SALT... OR WHITE SUGAR WITHOUT SEALING IT IN THE FRIDGE FOR ONE NIGHT... AND I DON'T KNOW HOW MANY GRAMS TO USE. FOR THE FIRST TIME, IT'S THE TASTE OF... THE TASTE OF... THE CHICKEN CLAWS DON'T LAST TOO LONG... TO MAKE SURE THAT Q GETS THE TASTE OF..Chicken claws Make Tips
Cut the chicken feet in half and score them to absorb the flavor better. Blanch the chicken feet for about 8 minutes once the water comes to a boil over high heat. After blanching, be sure to rinse off the gelatin from the chicken feet, then put them in ice water to soak for an hour. For seasoning, use plenty of wild mountain pepper juice... mix the juice from 250g of wild mountain peppers with a small bottle of mineral water... remember to add white vinegar, white spirit, cooking wine, and Sichuan peppercorns. After rinsing, the water used for the ice bath must be boiled and cooled water... because it is cleaner... after all, it goes directly into the mouth. After one hour, place them into a glass jar with the prepared marinade. Soak overnight, and they are ready to eat.