Porridge claws

By VicentaLakin

Porridge claws
Because I love this dish so much, I've tried so many times to feel the most authentic version, so share it with you. I hope you like it。

Recipe Recommendations

  • chicken feet 500G
  • pickled pepper a bag
  • liquor a spoonful
  • vinegar appropriate amount
  • rock sugar 10g
  • chicken powder One and a half spoonfuls
  • garlic 20g
  • salt 3g
  • ginger 10g
  • onion 50g
  • cinnamon 2g
  • geranyl three or four diapers
  • pepper a dozen
  • cooking wine 10g
  • octagonal two

Steps for Porridge claws

  • 1
    There must be a choice between fresh and identical sizes, to unfreeze the blood water when it's bought back (more time so the chicken claws look whiter when cooked) and to cut off the fingernails of the chicken claws。
  • 2
    Add water to the pot to the onions of garlic, eight horns, fragrance, guacamole, fragrance, pepper, wine, and then boil for five minutes. Add the cut chicken claws and put them in instead of cooking them with small fire for six minutes. There'll be a bit of blood in the boil, and it'll be sifted out in time, so it won't smell
  • 3
    Cooked claws into ready cold and white (better abdomen in ice water) for 10-20 minutes。
  • 4
    Take a large container (preferably glass) and put it in the right amount of cold and white, ice cream, chicken powder, white vinegar, peppers (with pepper water pouring in, peppers cut into smaller pieces) and a spoon of white wine. Smash it evenly and pour it into the blistering chicken claws. "Chicken claws must soak dry water"
  • 5
    It's sealed, it tastes like three days, and it's safe in the fridge。

    • Porridge claws Make Tips

    Watch the fire while cooking chicken claws. Don't boil it

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