Chicken claws
By VicentaLakin
Pepper is a miracle that can be paired with almost all chickens, ducks, fish, meat, etc., and relentlessly insinuates its spicy source into the main course and gives it new taste. The most important thing is that they don't taste greasy, and they eat well。
Recipe Recommendations
- chicken feet 600 grams
- pickled pepper 100 grams
- Pickled pepper water 200 grams
- red pepper of 2
- pepper 10 grams
- cooking wine 3 grams
- salt appropriate amount
- hot and sour
- other
- a day
- ordinary
Steps for Chicken claws
1
Get ready to make food
2
After cleaning up the chicken claws, cut every claw
3
Put peppers and water in the pot
4
When the water opens, the chicken claws will be boiled and the wine will be boiled for a few minutes
5
IF YOU CAN FIT IN WITH CHOPSTICKS, YOU CAN'T MAKE ANY OF THIS
6
Pick up chicken claws and wash the fat off the chicken claws with cold water, cut them in half, put them in big bowls and pour them into homemade peppers
7
I've never had chicken claws
8
It's a bit salty and salty, because the pepper itself is salty
9
ADD SOME WHITE VINEGAR TO THE Q OF CHICKEN CLAWS
10
It's also covered with shredded Paprika
11
Pickle can be used in one night. If you want it to taste better, you can put it in the freezer room for two or three days
12
It's deliciousChicken claws Make Tips
1. Simple homemade peppers: wash, dry, make sure that there is no water, turn on ginger chips, peppers, salty flaming incense, proper amount of water, turn off the fire and dry it with white wine, boil it for a little bit of a minute or two, cool it up and put it in a clean water-free bottle, seal it down and cool it down, keep it in the cold for 30 days, beak peppers, chicken claws, peppers without chicken claws