The halogened claws
By VicentaLakin
Chicken claws are not called chicken claws, but as phoenix claws, in the dishbook of a connoisseur. The phoenix is rich in nutrients, fine meat, digestible, with high proteins, low fats, low cholesterol, low heat, and, in particular, the trace elements of the phoenix, which help to regulate the state of the body and increase fat decomposition. What we're sharing today is that the halogen claws on our table every day, the fragrances are thick, the colours are red and the taste is beautiful。
Recipe Recommendations
- chicken feet 800g
- ginger appropriate amount
- octagonal appropriate amount
- onion appropriate amount
- dried chili appropriate amount
- mature vinegar appropriate amount
- soy sauce appropriate amount
- rice wine appropriate amount
- cooking wine appropriate amount
- slightly spicy
- burn
- an hour
- senior
Steps for The halogened claws
1
First, half-pot boilers open and then boiled into the phoenix, and then pour into the sand-breeding pool。
2
A small amount of kerosene has been poured into the pot and a small amount of kerosene has been poured into it, and a small amount of chili pastry has been poured into the phoenix and a small amount of wine has been poured into it, and then a proper amount of rice paste has been poured into three bowls of water (eating bowls) to boil。
3
After 30 minutes of slow burning of salt, chicken, pepper powder, 13 fragrances, and fire, the water is poured into the water, and the pepper is put in a few drops of old colours to add a little pig oil, and a little onions are thrown into the sauce plate。The halogened claws Make Tips
In selecting chicken claws, they are required to be white and luminous, with no residual yellow hard skin; they are tight, flexible, slightly dry or slightly wet on the surface and not sticky. If the chicken claws are dark and glacial, it is shown that the chicken claws are too long to be bought。