Chicken claws
By VicentaLakin
K: WHEN COOKING CHICKEN CLAWS, BE CAREFUL THAT THE CHICKEN CLAWS ARE GELED, SO THAT THE HALOGEN IS NOT SO IMMERSED THAT THE HALOGEN SOUP IS THICKER。
Recipe Recommendations
- chicken feet 10 rats
- ginger slices 3 pieces
- octagonal of 10
- cinnamon 1 block
- dried chili of 2
- garlic of 4
- soy sauce 70ml
- soy sauce 25ml
- water
- white sugar 1 scoop
- salt 1 scoop
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Chicken claws
1
Hot water pours into the pot for 10 to 15 minutes, removing the smell of chicken claws and stolen goods。
2
The chicken claws in the pot are taken out, a little oil is poured in from the new pot... when the oil comes in, the sugar is sugary, the fire is slow, the sugar comes up in the pot with white bubbles, and all the supplements are put in a little bit of spicy Damy... and the fire is slowly blowing out the scent。
3
Chicken claws pour into the pot, boil for 15 to 20 minutes, turn off the fire, put chicken claws in the soup, and then pick them up when they're cold。