Chicken claws
By VicentaLakin
the chicken claws are also known as the phoenix claws, which are skiny, stretchy, and glacial, which are often used to cook soup and which are suitable for halogens, sauces, rich calcium and gelatine proteins. they are not only softening blood vessels, but they also have a beauty effect, which is a good improvement in the water shortage and indignity of the skin caused by autumn drying. the soybeans with the “favourful moss” documented in the salvatore, are more of a mix and taste. the smell of soybeans and phoenix fragrance permeates each other, the smell of soybeans entangled with the smell of fresh claws, and the low fingering index deserves to be called crazy。
Recipe Recommendations
- soybean 60g
- chicken feet 300g
- salad oil 20ml
- soy sauce 8ml
- salt 3g
- sugar 1g
- onion appropriate amount
- cooking wine 10ml
- octagonal appropriate amount
- Jiang appropriate amount
Steps for Chicken claws
1
The soybeans go one night early。2
The chicken claws boiled water and dried up water。3
In the pot, the salad oil is poured into the chicken claws, and all the spices are poured into the frying moment。4
And then you pour the bubbled soybeans, and you add the right amount of water, and then you even it, and you pour it into the flatbed。5
Vapour tank over-temperature mode, set at 110 degrees, 20 minutes。