Porridge claws
By VicentaLakin
CHICKEN CLAWS ARE THE PREFERRED WAY TO EAT THEM. IT'S FOOD AND SNACKS AND IT'S WINE AND FOOD, AND MY FAMILY ALWAYS DOES IT WITH PEPPER CHICKEN CLAWS. IT'S EASY, IT'S DELICIOUS. EVEN THE BONES TASTE, THE SOUR Q BULLETS CHEW, THE MORE THEY TASTE, THE MORE THE FLESH IS STRONG, THE MORE THE FRAGRANCE. EVERY TIME I MAKE A PAPRIKA CHICKEN CLAW, I'M GONNA MAKE TWO BIG BOXES, AND I'M GONNA TAKE IT ALL. HOME WATCHERS EAT CHICKEN CLAWS, GO OUT FOR SNACKS, TAKE A BOX, AND EAT FOOD AND DRINK. I MAKE PAPRIKA CHICKEN CLAWS THAT'S EASY TO COOK, AND THEN I PUT THEM IN ALL OF THEM FOR ONE NIGHT. AMONG THEM, I CHOSE DOUBLE-CARBON SUGAR FROM A GLYCERINE GARDEN, DOUBLE-CARBON SUGAR WITH A SULPHUR-FREE PROCESS, SAFER AND MORE SECURE, USING CARBONATION TO DECOLATE TWICE, WITH ALMOST NO SULFUR PARTICLES BEING EVEN, SWEET AND NON-VARIABLE. NOW, MOST OF THE FAMILY USES THIS SUGAR, AND THE CHICKEN CLAWS THAT ARE IMMERSED WITH IT TASTE PURE AND NOT TOO SWEET. SOUR AND SWEET, VERY DELICIOUS。
Recipe Recommendations
- chicken feet 800 grams
- red pepper of 5
- coriander appropriate amount
- scallion 3 pieces
- garlic one
- lemon half a
- salt 2 grams
- Double-carbon white sugar 20 grams
- Pickled pepper water appropriate amount
- balsamic vinegar 20ml
- soy sauce 5ml
- ginger 10 grams
- octagonal one
- tangerine peel 2 tablets
- hot and sour
- cook
- ten minutes
- senior
Steps for Porridge claws
1
Preparation of food products: chicken claws, red peppers, double-carbon sugar, ginger, lemon, pepper water, vinegar, raw cillette, garlic, onions, salt, eight horns, leather。
2
The chicken claw chamber is thawed, cleaned, fingernails removed, large chicken claws cut in three, which makes it more delicious and the whole chicken claw tastes slower。
3
The fresh water boils, two gingers, a piece of leather, and then the chicken claws are burned, and they are taken out。
4
And another pot, pouring water in a proper measure, and setting up ginger, eight horns, and boiling。
5
Pour hot chicken claws in, the fire boils again, and the small fire boils hot chicken claws. You can use chopsticks for chicken claws, the skin won't break, the chopsticks for skin, and then the chicken claws will be fine。
6
CHICKEN CLAWS ARE EXTRACTED WITH BRUSHES, OVER COLD WATER, DRY. COLD WATER, FAST COOLING, KEEPING THE CHICKEN CLAWS STRONG, SKIN Q BULLETS。
7
Waiting for chicken claws to cool off, they can prepare complementary foods. Ginger-cleaning slices, pepper-cleaning slices, two not cut. Lemon washes the slices, garlic, onions and onions wash each。
8
Put cold chicken claws in the box. Don't overload it. I split two. Lemon chips, peppers, ginger, garlic, onions, onions, sugars, salt are then placed on chicken claws and then poured into pepper water, vinegar and raw smoke. The liquid must be soaked with chicken claws that it tastes good。
9
Cover the lid and put it in the freezer for one night。Porridge claws Make Tips
One, when the chicken claws are hot, it's delicious and chewy. 2. White sugar, double-carbon sugar that chooses a glycerine garden, double-carbon sugar with a sulphur-free process with very little sulphur content, carbonization with a secondary decoloration, sulfur-free particles evenly, sweet and non-variable. You like chili, you can add pepper. If you like acid, you can add some vinegar。