Puffy phoenix
By VicentaLakin
I love abalone claws in a wide morning tea, but there's no abalone cobbler outside。
Recipe Recommendations
- abalone in shell 6 rats
- chicken feet 6 rats
- chicken leg meat 2 tablets
- abalone juice appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- soy sauce
- Jiang few slices
- sugar 1 scoop
- salty and fresh
- braised
- three-quarters of an hour
- ordinary
Steps for Puffy phoenix
1
Chicken claws flying water: When the water boils, the fire burns for one minute until a lot of white beam rises on the surface of the water, and then pulls out cold water to wash the chicken claws and cut off the nails. The abalone is clean, and it tastes good to have a knife. In my other recipe, "Abalone Chicken Soup", there's a presentation on how to clean frozen hull abalone. Chicken leg slices, with a small amount of raw, sugar, pepper powder, pickled for 10 minutes。
2
Cook chicken claws first. The pot is filled with ginger chips, sugar, wine, abalone juice, oil consumption, raw and pumped into the amount of water covered with chicken claws, the fire boils for five minutes, the smell of sauce is not salty enough, too salty or sugary. And then it's turned into a little flamingo for about 20 minutes. At this point, if the chicken claw color is not deep enough, it's a little old-fashioned。
3
The abalone burns for 30 seconds with open water。
4
Put it in the chicken claws and boil it in the fire for five minutes。
5
Roasted chicken leg may be carried out in parallel with the previous step. It's a fire, it's a golden one. It doesn't need to be cooked。
6
The chicken leg was put in the abalone and the fire continued for three minutes。
7
Turn it off. Pull out half the ablution in the pot, leave a little ablution, and make the meat look oily. It's only fried chicken with oil. The whole course is not greasy. There's a lot of abalone in the pot, like we saw at the teahouse, and all the baloney claws are in the sauce, and the eaters order their meals before they get on the plate. I usually put out some extra abalone juice, and I keep it frozen, and it'll be good to cook red-hot dishes later, or to make another abalone-free chicken claw next week。
8
Eat。