Chicken claws
By VicentaLakin
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Recipe Recommendations
- chicken feet appropriate amount
- Very fresh. appropriate amount
- cinnamon a
- geranyl 3 tablets
- Donggu Yipin Xian appropriate amount
- vinegar appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- octagonal a
- Jiang a
- cooking wine 2 tablespoons
- chili 3-4 a
- salty and fresh
- cook
- half an hour
- simple
Steps for Chicken claws
1
The chicken claws were washed and the nails were cut and put in the water for a while. Get a clean bowl of water and freeze it in the fridge (if it's to make the water cold fast, I'm out of the window and it's cold in the north2
While it's time to immerse in the juice of the chicken claws, put the sauce in the pan (the fresh water in the pot will be able to immerse the chicken claws completely, depending on the size of the chicken claws). The water will open up and leave a fresh spoon, a fresh spoon, half a spoon of red sauce, half a spoon of vinegar, a large load of ice sugar, salt. Change the fire, slow it down for 20 minutes and put half a spoon of vinegar on the fire. I'll put it out the window when I get better。3
When you're making soup, you make a new pot of chicken claws, chicken claws cool the pot, a few ginger chips, two little spoons of wine. When the water is turned on, the blood is softly thrown out of the spoon and boiled in the fire for 15 minutes and covered in the pan for 10 minutes. Ten minutes later, chicken claws were taken out and put in ice water, a step that was mainly designed to make chicken claws feel crumbs。4
Once the chicken claws are completely cooled, drain the water from the kitchen paper and put it in the cold soup juice and wait for a day。Chicken claws Make Tips
Colours and tastes can be determined by the taste of each and every one of us. It's a cold dish and there's absolutely no oil。