Porridge chicken claws
By VicentaLakin
It's not enough for a plate of chicken claws. It's too hot, it smells like garlic, and the chicken claw-eaves have to try it
Recipe Recommendations
- chicken feet 500G
- coriander 1 small
- millet spicy of 4
- garlic 8 capsules
- shallots 3 pieces
- white sesame 1 scoop
- chili powder 1 scoop
- Donggu Jinchuan 5 scoops
- Donggu oyster sauce two spoonfuls
- Donggu pure sesame oil 1 scoop
- salt 1 scoop
- white sugar 1 scoop
- Donggu cooking wine 1 scoop
- hot and sour
- mix
- a day
- ordinary
Steps for Porridge chicken claws
1
Spicy rice rings, garlic in the garlic mixer, onions and fragrance slices。
2
The chicken claws cut off the nails and cut them in half。
3
The chicken claws are treated coldly and boiled with onions, ginger chips and wine for 10 minutes。
4
Pour garlic into the bowl, add two spoons of pepper and a spoon of white sesame. Another spoonful of hot oil smelts。
5
Add five spoons of gin, two spoons of gin oil, one spoon of salt, one spoon of sugar. I'll pour in onions, chili rings and half a bowl of water。
6
Cooked chicken claws pour into cold water and immerse them in another bowl for two minutes, pour the fined juice onto the chicken claws, grab a cuisine and add a spoonful of pure sesame oil and make it for two hours。
7
It's hot. It smells like garlic。