A tiger's claw
By VicentaLakin
A total of four steps in the production of [the tiger's claws] are: first, “fly water” to remove odor; second, “fried” to the top; third, “simmered” to the back; and fourth, “varnished”. And this time, I'm doing an improved version, and the last step is using a burning method to make the veggies taste more thoroughly, with some peanut rice。
Recipe Recommendations
- chicken feet 500 grams
- peanuts appropriate amount
- onion appropriate amount
- aniseed of 5
- tangerine peel 10 grams
- Jiang appropriate amount
- oil appropriate amount
- salt 10 grams
- white sugar 3 grams
- soy sauce 5 grams
- mature vinegar appropriate amount
Steps for A tiger's claw
1
Wash the chicken claws and remove the nails。
2
Put it all in half。
3
Cold water into the pot, with tan and vinegar。
4
It'll turn off the fire。
5
Rinse with cold water, wash the surface glue。
6
Then dry the water。
7
Hot oil, fried chicken claws dry water, must be covered。
8
It was dehydrated and recovered and immersed in cool water for more than two hours。
9
That's the soaked phoenix claw。
10
It's hot oil, it's big, it's onions, and it's old。
11
When the proper amount of fresh water is burned, it is put in the phoenix claws。
12
And put in the bubbled peanut rice。
13
Burn it with salt and sugar。
14
The little fire is 20 minutes away。
15
Bring out a pan, you can taste it。A tiger's claw Make Tips
1. Peanut rice shall be immersed early for reuse and may not be released. It is important to cover the boiler when the oil is blown, because the oil is so heavy that burns are prevented。