Chicken claws
By VicentaLakin
The chicken claws are soft, the entrance spicy stimulates the taste buds, the gels left in the lip teeth are non-greasy and sticky, the taste spreads from the first to the last, the fragrance of the eight horns of cinnamon, and the papriettes are entangled in the tip of the tongue。
Recipe Recommendations
- chicken feet appropriate amount
- Mapo tofu paste appropriate amount
- dried chili appropriate amount
- Farmhouse Zanthoxylum bungeanum appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- shallots appropriate amount
- edible oil appropriate amount
Steps for Chicken claws
1
Chicken claws are put in the pot and water is taken, fingernails removed, spare。
2
Pick up hot oil, put it in the soy sauce, fried incense。
3
Put in some wine。
4
The chicken claws after the water。
5
Add a proper amount of water without chicken claws and then a ginger, garlic, guacamole, eight horns, dry pepper。
6
Finally, they are put in raw, chicken-creed, salt-eating, and the chicken claws are immersed into the ingredients, so that they can be even。
7
The little sparklings go to the chicken claws, they taste, the soup comes out of the pot, and the onions come out。Chicken claws Make Tips
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