Gold claws
By VicentaLakin
This gold claw is actually a light-sweet dish. The point is to keep the fire under control when it's halogenated. And the selection of fat meat at the feet of the chicken eats it. It's only chewing. The chicken's foot is called the money catcher, so it's a good name。
Recipe Recommendations
- chicken feet the 15
- stewed vegetable package
- octagonal of 5
- geranyl of 5
- ginger halves
- white sesame half a spoonful
- soy sauce a spoonful
- white vinegar half a spoonful
- cumin powder a spoonful
- blending oil 3 spoons
Steps for Gold claws
1
Buy a big chicken foot, have a big meaty ginger and fresh water for 15 minutes2
One cleans up the chicken feet and cuts off the nails on it3
Pour a little white vinegar in the bowl, pick it up and make it taste like a chicken skin. Original4
Half-pot water bags pour into halogen. And a little, um, dry chili eight horns and a little fragrance that was inside the halogen。5
Just a little taste after the boil, if that's it. If it doesn't taste good enough, put it in the right amount. Why do you turn a little fire in a pickled chicken's feet, because it's easy to get cooked, and if it's hot, it'll keep its taste6
Cook for 15 minutes, then one. Get out, put one in. It's cold in the plate7
When the boiler is too hot, it's pouring into chicken feet. Then turn into a fire and fire again8
Prepare a china pot. The chicken's feet are pouring in with the bottom oil. I'm going to join you in pink and white. Don't mix it with chopsticks. Shake it evenly with your hands, or it will break。9
It's good for snacks and food。Gold claws Make Tips
Kids who like chili, add pepper noodles to the last step。