The fragrance claw
By VicentaLakin
Strongly recommended. It's really good enough to stop。
Recipe Recommendations
- chicken feet of 8
- Green and red pepper shredded a little
- Jiang a little
- soy sauce 3 scoops
- ketchup 1 tablespoon
- douchi 5g
- grass fruit one
- octagonal of 2
- pepper 1 small pinch
- garlic a little
- rock sugar 10g
- soy sauce half a spoonful
- geranyl 3 tablets
- oyster sauce 2 tablespoons
- water starch a little
- fennel 1 small pinch
- salty and fresh
- steamed
- an hour
- ordinary
Steps for The fragrance claw
1
some 350 ml of fresh water is put in the pot, which is added to the raw, icy, grassfruit, eight horns, fragrances, peppers and aroma, and then boils and cools for 15 minutes。
2
Cut the claws off the toenails and wash them dry。
3
In cold-water pots, the water runs and boils for about 10 minutes。
4
A half a spoon of plaster is added to the tarcinary poach, so that every poach is coloured。
5
Dry water control。
6
A little more oil in the pot than usual, and a little more fire in the claws. It's better to cover this step, or it'll be scary。
7
It blew up to turn red。
8
Getting out immediately into ice water for about 10 minutes。
9
It is then taken out of the halogen boilers, which are ready for the first step, to soak for more than an hour. Pick up the poach, filter out the spices。
10
Chon, garlic chop. 5 grams of beans, 1 spoon of ketchup and 2 spoons of ketchup。
11
Hot pots of cold oil, put in ginger, garlic and fried incense。
12
They're pouring in beans, ketchup, ketchup。
13
Add halogen juice for poaching claws. Cook to boil。
14
Put the claws in the bowl, pour them into the boiled sauce, and evaporate the fire for an hour. (or 15 minutes after steaming on the pressure pan)
15
All the steamed phoenix juice is poured back into the pot, and it is boiled to the thickness of the soup。
16
Pour it on the claws and spill it with pepper。
17
The finished product。The fragrance claw Make Tips
Be careful when blowing up the claws。