Precious claws
By VicentaLakin
The leader is afraid of seeing phoenix claws, fish heads, chicken heads and shrimp heads, and every time he buys phoenix claws, he always looks down so he doesn't see it. Happy, to mention a few, peppers are made of themselves. They're delicious. They're delicious。
Recipe Recommendations
- chicken feet 约400 grams
- chopped pepper 1 tablespoon
- garlic 1/2t of
- chopped ginger 1/2t of
- chives 1 tree
- soy sauce 2 tablespoons
- refined salt 1/3 teaspoon
- white sugar 1/3 teaspoon
- pepper 1/3 teaspoon
- high-alcohol 1/2t of
- salty fragrance
- burn
- three-quarters of an hour
- ordinary
Steps for Precious claws
1
(b) Cut the claws off to the nails and half the vertically and drain the moisture from kitchen paper
2
(b) Fire in the pot, frying in the boiler, splattering in the blast, blocking the body with a pan cover and flipping with long chopsticks
3
Blast to gold and pick up filter oil
4
And he cuts up ginger and garlic, and cuts forth onions and leaves, and sets aside onions
5
And make fire in the pot, and smelt forth the pepper cutter, and raise the fire with onion white, ginger and garlic, and blast the incense
6
(a) Falling into the phoenix claws, making it fried, adding water to half of the bowl, pouring in one quarter of a spoon of refined salt, two large spoons of raw origin, one third of a spoon of sugar and one third of a spoon of pepper powder, burning the fire for about five minutes
7
The fire gathers about one third of the juice left, and the pot is filled with a single second of a large spoon of wine, a little bit of it is turned over, the fire is out, leaves are spilled, and a few more gougs are thrown out。Precious claws Make Tips
First, it's safer to dry the water as much as possible before blowing up the claws, with a big pot to block the body and flip with long chopsticks, and to cover the gap in the pot to spread the heat, until the water is dried up, and blow up the claws on the other side; second, the pepper will be fried before the smell can be fully realized, as the cook says。