Homemade peppers to the bone claws
By VicentaLakin
Bone-free porcupine claws with boneless bones, scrambling, sour spicy mouths, very good taste, without dirty hands, without bones and with chopsticks。
Recipe Recommendations
- chicken feet 1KG
- pickled pepper appropriate amount
- Zanthoxylum japonica appropriate amount
- carrots appropriate amount
- vinegar appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- sugar appropriate amount
- fish sauce appropriate amount
- pure water appropriate amount
- slightly spicy
- pickled
- an hour
- ordinary
Steps for Homemade peppers to the bone claws
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1. First, the chicken claws were washed clean and the phoenix claws were bled out of blood for four hours, with several shifts of water。
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2. Chicken claws are placed in a pot where onions of ginger and a little salt are cooked for 15 minutes。
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3. The chicken claws are taken out and washed under running water, which avoids subsequent freezing of the meat, and the glue and grease are washed away and then dried. Then it went down into the ice and cooled。
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Four, take a poach on the back of the phoenix, and if it's not heavy, you can take out the big bones。
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5: The same method is used to extract the small bone of four fingers, totalling five bones。
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6: This is the big bone from it。
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7. Prepare a glass container, which will be filled with peppers and peppers (which I like to eat with spicy peppers can be shredded with peppers, and I've added to my fingertips) with pure water or cold and white, which will be filled with a proper amount of white vinegar, evenly mixed with a little salt and sugar。
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8. Carrots that cut the numbers by word... the rest of the carrots in the bowl will come for juice (do not waste)。
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9. A little bit more fish。
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10. Throw cold chicken claws into pepper water, put a lid on it and freeze it in the fridge and let it taste. 11, home tastes the best for two days. I'm gonna flip it over a little bit more evenly。Homemade peppers to the bone claws Make Tips
1: Note that chicken claws can't be cooked too badly, otherwise they can lose their taste of bubbles. #2: Stuff with ice to make chicken claws better. 3: When choosing white vinegar, look at the formula table. There are two kinds of white vinegar on the market, one formulation being edible acid. The other formulation is for pure food, and it is better to choose pure food for white vinegar. 4: With a little bit of fish, the claws will taste better (this is for personal needs, not for use)。