The King of Rogue Lemon Pants

1

Put the chicken claws in the wash, open the tap and unfreeze them with running water, completely unfrozen, for about two hours

2

FILL THE POT WITH 8KG, AND EIGHT-POINT-FIVE GRAMS OF FIRE

3

Put it in the thawed chicken claw, cover it up, boil it up, boil it up for three minutes, turn it off, and suffocate it in the pot for 13 minutes

4

The use of netting to get all the chicken claws into a bucket of piped water, and the constant running of running water, which allows the oil and impurities on the surface of chicken claws to float and wash away, while the use of netting keeps rolling the chicken claws, leaving the remaining oil and impurities on the surface of chicken claws floating to the surface, which is about 3-5 minutes

5

Make ice water, which can be made from an ice box into a freezer, or from a vacuum bag, which can be frozen to make the final ice-to-water ratio of 1:1, while also ensuring that the water is cold enough for the chicken claws to be scalded, ready for ice, to get the chicken claws into the ice water, which can be applied to the inundated chicken claws for up to 20 minutes

6

We'd like to cut off the fingernails of the chicken claws, look healthy and sell them

7

Scratch the cut chicken claws, as an example, and the fabric is proportionally weighted, starting with the powder, then mixing with the spice and sauce

For the first time, the mixer throws, picks up the bucket and makes the bottom chicken claws roll up, while the top chicken claws roll up to the bottom about 20 times, so that they continue to circulate about 20 times, so that they are fully even, stop for two minutes, throw again, throw again 10 minutes, drop again, throw again 10 minutes, throw again three times up, throw up about three times, so that the top chicken claws that do not absorb the sauce can be pushed down 10 minutes, and again, throw up three times, so that the top chicken claws that fail to absorb the sauce can take 10 minutes down, fifth, sixth, see whether the colour of the chicken claws is evenly absorbed, then put in the freezer, at 3 to 6 degrees, and drop them up to the bottom three hours, so that the chicken claws that do not absorb the sauce can be rolled over and sold again, and it is not advisable to roll over again