The chicken claws of the lemon clot
By VicentaLakin
It's a good day to recommend a free chicken claw, to eat the bone without fear of chewing on the graft, to suck up the juice, to put it in the mouth, to poach, to eat the chicken claws, to drink beer
Recipe Recommendations
- chicken feet of 14
- yellow lemon one
- passion fruit one
- garlic 1 head
- Jiang 1 block
- shallots 4 trees
- carrots half a
- cool white half a cup
- ice water appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- salt 2 grams
- hot and sour
- mix
- half an hour
- ordinary
Steps for The chicken claws of the lemon clot
1
Chicken claw cut off the toenails and clean up。
2
Put some ginger in the cooling pot。
3
Cover the lid and boil the fire for 20 minutes。
4
It boiled to the bone of the leg in a slightly decorated state。
5
Prepare a big basin with some ice and cold water。
6
THE CHICKEN CLAWS ARE DRAWN INTO THE ICE WATER, THEY ARE SLIGHTLY AND GENTLY DISTURBED, ALLOWING THE CHICKEN CLAWS TO COOL QUICKLY, AND THEN WASHED WITH COLD WATER, SO THAT THE CHICKEN SKIN CAN BECOME Q-STRUNG。
7
If the chicken skin is not tight enough, it's easier to disengage by freezing the freezer for an hour。
8
A large lemon, a clover, half a carrot, a piece of garlic, a little onion and a piece of ginger; if you can eat spicy, prepare red pepper or pepper。
9
Garlic chops, ginger chops, onions cut a centimeter。
10
Carrot cut the eyes thin, lemon cut the thin to seed, and vanilla cut open。
11
All of them shall be in a tub, and they shall be splattered with salt, and they shall be smouldered with raw water, vinegar, half a cup of cold and white or pure water。
12
Chicken claws are broken; the rookies can search the video of chicken claws being broken on the Internet, and they can break them fast。
13
Each completion mixes with the sauce to make it taste better。
14
ALL DECAPITATED CHICKEN CLAWS ARE FULLY MIXED WITH THE SAUCE, AND THE FREEZER IS MORE Q-FAVOURABLE FOR AN HOUR。
15
Bacon lemon decapitated chicken claws, sour appetizers, deliciousThe chicken claws of the lemon clot Make Tips
ONE, THE HEAT OF THE MIDDLE FIRE WILL BOIL THE INSIDE OF THE CHICKEN CLAWS, AND THE SKIN WILL NOT BE TOO FRAZZLED; THE MOUTH OF THE CHICKEN CLAWS WILL BE STRONGER THAN THE HEAT, SO THE COOKING TIME CAN BE ADJUSTED TO THE PREFERRED TASTE; TWO, ICED WATER WILL GIVE HOT CHICKEN CLAWS A BOOST TO THE SKIN, MORE Q BULLETS, IF NOT COLD WATER, WHICH WILL BE TAKEN DIRECTLY AND TWITCHED UNDER THE FAUCET, AND WILL BE PROTECTED AGAINST EXCESSIVE DAMAGE TO THE SURFACE SKIN; THREE, CLOVES OF CLOVER, WHICH WILL NOT BE NECESSARY, WILL ADD TO THE FLAVOUR, AND YELLOW LEMONS WILL BE NECESSARY, CLEAN, SOUR AND SOUR; FOUR, IF IT IS FELT THAT IT IS MORE EXPENSIVE TO STRIP THE BONES, IT WILL BE EASIER TO REMOVE THEM AND KEEP THEIR TOES; FIVE, SALTED CHICKEN CLAWS WILL BE SEALED IN THE FREEZER, WHERE THEY ARE CONSUMED WITH A CLEAN CHOP AND 3 DAYS' CONSUMPTION WILL BE EXHAUSTED; AND SIX, MUSTARD OIL, PEPPER OIL, PEPPER OIL AND PEPPER OIL, PEPPER OIL WILL PRODUCE MORE FLAVOR。