♪ Taste the claws ♪

First to deal with chicken claws. Chicken claws washed, nails cut off. Water in the pot, chicken claws, fire, then 10 minutes. Pick a big, fat chicken claw and taste better。

When the chicken claws are boiled, they come out with dry water。

And here's the most important step in the whole chicken claw treatment -- drying it up. The traditional method is to dry the sun and dry the chicken claws. If it is not tanned, the oven can be dried. Fire on the oven 80°C for about two hours until the chicken claws dry。

When the chicken claws are dry enough, they should feel no sticky hands, but the chicken claws are still soft. That's when the chicken claws dried up to the right level. The drying of chicken claws is very important. If the chicken claws are not dry enough, the subsequent blasts will be followed by a failure to pick up bubbles, and the two will be very splattery. Chicken claws must dry or dry to the surface without the feeling of a sticky hand at all, but do not get too dry and can taste bad if the whole body is dry。

Then prepare to blow up. The boiler is so hot that the temperature is high that the chicken claws are put into the hot oil. Under normal conditions, chicken claws will immediately bubble and the entire surface will form a bubble, making the chicken claws look big and white. Keep blowing up for a while until the chicken claws turn into light gold. And if your chicken claws are dry and hot enough, then the chicken claws will bubble soon. And it's only when the chicken claws are bubbled that the steam claws feel good. If you can't afford bubbles, either the chicken claws are dry or the oil temperature is not high enough. Chicken claws don't even spray oil when they blow up! If other recipes tell you to spray oil when chicken claws explode, it only proves: The chicken claws are dry and unsealed (none tan or baked chicken claws with ovens, please do not fry directly). The high-temperature blast, with the entire blast time kept within three minutes, can be recovered by turning chicken claws into light gold. Still, as long as the chicken claws are drying up to the right degree, it's enough to blow up for three minutes. Too much blow makes the chicken claws feel bad。

It's fried chicken claws. It can be seen that the surface of the chicken claw is fully bubbled, and the whole chicken paw looks very flaccid。

And then the bubble. Blowed chicken claws in cold water for one night. The chicken claws have been fully bubbled — the surface bubbled chicken claws have been filled with water and fully stretched. Then, enough water is poured into the pot, the bubbling chicken claws are put in, the fire is turned off, the pan covers are covered, and the tungsten is 30 minutes to 1 hour。

Full-breathed chicken claws, thick and soft. See the soft, soft ground on the chicken claws? This is a guarantee of a good sense of chicken claws, which must be fully blown up before the bubbles come. First with cold water and then with hot water. This will give the chicken claws a full stretch and the best taste. It's a problem, but don't make any difference。

The treatment of chicken claws is almost over. It's time to get some juice. Garlic as garlic paste, ginger slices. If you're a soybean, you'd better choose a black soybean like that。

30 grams of oil is hot in the pot, with garlic and ginger chips pouring into it, and with a little fire it explodes slowly until the garlic ends turn yellow。

And then you pour the soybeans and pepper powder. Go on with the fire and fire in a minute。

All the oils made from the pot (including all the ingredients of ginger and garlic) were poured into the bowl. Then all the spices such as sugar, wine, old smoke, raw smoke, salt, white pepper, etc., are modulated and the juice is made. Old smokes can colour, so the colour of the steamed claws is thicker. If you don't like it too much, you can switch it to raw。

The processed chicken claws are dried with two slices of each. Why is it now that chicken claws are cut, not before they are dealt with in the first place? It's also tedious. If the chicken claws are cut off and then disposed of, after a series of operations such as cooking, drying and blowing, the chicken claws at the mouth will shrink, their bones will be exposed and their appearance will be destroyed. It is only now that the skin and bones of the chicken claws have been severed to preserve the most complete appearance of the chicken claws and to sell them better。

The chicken claws were placed in a large bowl, and 25 grams of corn starch were spilled, so that they were smoothed。

Finally, all the juices were poured into the chicken claws, plattered and made for an hour. It's salty enough to steam and taste better. After this, we can seal the salted chicken claws and keep them in storage for two days. It can also be placed in refrigerators at 18°C, which can be kept for two months and unfrozen before evaporation。

Prepare some peanut rice. The cooking of peanut rice is simple and boils peanut rice for about two hours, until it becomes soft (about an hour with a high pressure pan). The most common mix is the cooking of peanut rice and the steaming of veal claws. When peanut rice is cooked in advance, it cannot be steamed directly with the phoenix claws, which is not enough to make it soft. If you're in trouble, you can save peanuts。

Finally, it's steam. Under the plate, a layer of water is laid to boil peanut rice, then the salted claws are placed on the ground, and the pickle claws' juice is poured on the surface. Put it in the steam pan, then steam the fire for 15 minutes. When it's evaporated, put some red peppers on the surface. As stated earlier, there is no need to complete all the steamed claws once and how much steam can be eaten。

The finished chart。