White Cloud Phoenix Claw
By MyrtleKlein
Ingredients: salt,liquor,parsley,chicken feet,white sugar,Jiang,white vinegar,red pepper
Recipe Recommendations
- chicken feet 750g
- parsley 1 tree
- red pepper of 3
- Jiang 1 small piece
- white vinegar 1 bowl
- white sugar half a bowl
- salt 1 teaspoon
- liquor 1 teaspoon
- sweet and sour
- cook
- ten minutes
- simple
Steps for White Cloud Phoenix Claw
1
Wash the chicken feet and cut off the nails.
2
Wash parsley, ginger, and red pepper for later use.
3
Prepare a bowl of white vinegar.
4
Half a bowl of sugar.
5
1 teaspoon of salt and 1 teaspoon of white wine.
6
Cut the parsley into sections, remove the seeds of the red peppers and cut into slices.
7
Mix vinegar, sugar, salt and two bowls of water in a pan and bring to a boil. Put it in the refrigerator to chill.
8
Put water in the pan, put chicken feet in cold water, put ginger pine into the pan, add white wine, bring to a boil over medium heat, and continue to cook for about three minutes, then put it in ice water and soak for half an hour.
9
Change the chicken feet soaked in ice water at will.
10
Put the chicken feet, parsley, and red pepper into a sealable crisper and pour in the refrigerated sweet and sour water.
11
11. Cover and place in the refrigerator and marinate for more than eight hours. Serve.White Cloud Phoenix Claw Make Tips
Tips: 1. Be sure to cook chicken feet thoroughly when flying into the water, so that you can eat them more safely and safely. 2. The proportion of sweet and sour is blended according to personal preference. 3. Before cooking this dish, use a mineral water bottle to place two bottles of cold water in the refrigerator for later use. 4. The sweet and sour juice is boiled in advance and placed in the refrigerator for refrigeration. The chicken feet soaked in ice water taste better and the skin is crispy.