Pearing chicken claws

1

Chicken claws washed, nails cut off, cut in half, boiled in boiling water

2

(b) Go to heaven and wash it and cut it with rinsed garlic

3

Cooked chicken claws to boil, washed with warm water and placed in containers

4

(a) The whole of the raw, paprika, garlic, vinegar, flavour and ice cream will be poured into containers with chicken claws, at which point the sauce will not completely drown the chicken claws, which will need to be poured into the cold water (no longer to be pumped, otherwise it will be too salty) and the chicken claws will be flooded to a large extent (not all of them)

5

It's about 30 minutes long, and it's time to mix up, so all the chicken claws can be evenly covered in the sauce, and when it's about the same color, it can start

One, the taste of the piping chicken claws is crumbs, which are different from those of the traditional halogen chicken claws, so the chicken claws cannot be cooked for long enough, so they can be picked up when they are ready; two, the cooked chicken claws are washed with hot water to prevent the chicken claws from being cold and glued together, because the chicken claws are platinum-rich and then the platinum is prepared, so they need to be washed out of the glue with warm water; and three, the spices can be squeezed with their own tastes, with a little more of the piping when they like to eat hot, and more of the salt can be released with a little bit more of the water。