I've got to go
By VicentaLakin
It's a dish that you learn from your little friends, and it's a little simplified, but it's really good for all the old and old to cook, blow, bubble, steam, and make a soft taste of it
Recipe Recommendations
- chicken feet 1 kg
- cooking wine a spoonful
- soy sauce a spoonful
- soy sauce a spoonful
- oyster sauce a spoonful
- black bean sauce a spoonful
- sugar a spoonful
- salt appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for I've got to go
1
Chicken claws washed clean, nails cut off and split in two。
2
The chicken claws, in twos, were in cold water, with a drop of wine, the purpose of which was to get blood and soak for half an hour。
3
A nice chicken claw in the pot and a spoon of wine。
4
It's 10 minutes after the boiler starts, and it's leaving the fumes behind。
5
Cooked chicken claws, cold water washes the foam and grease attached to the chicken claws, so as to dry as much as possible, in preparation for the next run-through。
6
The oil in the pot is good, it's hot to 60% heat, and it's made of dried chicken claws, and it has to be covered。
7
Chicken claws were blown to yellow, and they were immersed in cold water, and his little partner said it was at least four hours, but I was in a hurry, and it was almost two hours, and my skin wrinkled, and I thought it would be better if it were longer。
8
It mixes old, raw, oil-consuming, soy sauce, sugar, salt, diluted with a little bit of cold and thin, and is mixed into chicken claws. The spices are fine by their tastes, and the spicy ones can add some rice。
9
When the water is boiled, the mixed chicken claws are put into the steam pan, caught in fire and steamed for about 25 minutes。
10
Steamed chicken claws are sour, the entrance is ready, the table is empty, and the smell of the last paprika claws is very close。