Chicken claws
By VicentaLakin
Chicken claws, beautifully called phoenix claws. It's so thin and flexible that it's the best dish of wine. Halogenation is the easiest way to do it, and it is also a common practice. Especially cold, more delicious。
Recipe Recommendations
- chicken feet of 21
- octagonal the 2
- pepper a pinch of
- garlic number lobe
- Jiang a
- soy sauce appropriate amount
- salt a little
- cooking wine a little
- salty and fresh
- halogen
- three-quarters of an hour
- simple
Steps for Chicken claws
1
Chicken claws cut off the nails, fade off the skin, clean up
2
In the cooling pot, put all the ingredients in the pot, and the fire boils and leaves the fumes behind, and then turns into a little stew for 30 minutes
3
In 30 minutes, turn off the fire, put the chicken claws in the soup, and when it's cold, you can pick them up
4
It's tempting
5
This beautiful orchidChicken claws Make Tips
Chicken feet are rich in collagen and are said to have beauty benefits, but people with high blood viscosity should eat less or avoid them. Chicken feet have no meat and consist entirely of tendons and skin, so do not cook them for too long, otherwise the skin will break, affecting both the appearance and texture. Do not remove the cooked chicken feet immediately; soaking them in the soup allows them to absorb more flavor. Adjust the seasonings according to your own taste.