Sour chicken claws
By VicentaLakin
Now there's a lot of haze all over the Internet, not even a few days in winter, and it's been a few days in a row. I miss the day without fog. Whatever the weather, it's time to eat or eat, last night's sour chicken claws were made, and the freezer was put up until noon today, and the sour and spicy can't stop eating。
Recipe Recommendations
- chicken feet appropriate amount
- Hangzhou pepper appropriate amount
- millet pepper appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- sesame oil appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- hot and sour
- pickled
- several hours
- simple
Steps for Sour chicken claws
1
It's easier to eat with chicken claws washed up again and again, cutting off toenails with scissors and cutting into small pieces with knives。
2
Cooking pots with enough water, wines and ginger chips to burn in chicken claws, fires to boil for about five to six minutes again, and chopsticks to insert into the thickest part of the chicken claw, so that it can easily pass through。
3
In the course of cooking chicken claws, peppers are cut in small pieces, garlic is cut in pieces and placed in bowls。
4
Add soy sauce and vinegar at 1:1 and add a small amount of perfume, evenly mixed with sugar。
5
Cooked chicken claws are washed repeatedly under the tap and the glue from the chicken claws is washed out。
6
Another 10 minutes in cold water。
7
When they are recovered and placed in a large bowl, the sauce is poured on them and evenly mixed。
8
Covered with a membrane, the freezer will be frozen for 12 hours to eat, and several times during the freeze, the pickle will be more even。
9
Completed Chart
10
Completed ChartSour chicken claws Make Tips
Pumpkin: One, chicken claws don't cook for too long would be too soft to taste. 2. Repeatedly flushing cold water away the glue from the chicken claws cannot be omitted. Three can also have enough soy sauce and vinegar to drown the chicken claws completely, so that there is no need to flip。