Tiger chicken claws (non-fried)
By VicentaLakin
Recipe Recommendations
- chicken feet appropriate amount
- onion ginger appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- Angelica dahurica appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- bean paste appropriate amount
- Li Kum Kee's secret braised sauce appropriate amount
- salt Sugar appropriate amount
- salty fragrance
- burn
- an hour
- simple
Steps for Tiger chicken claws (non-fried)
1
Chicken claws cut off fingernails and added ginger onions, wine and water for three minutes。
2
Pull it out clean。
3
Handle the water into the old mix, dry the skin on the shelf, or blow it faster with a wind blower。
4
The air frying pot is 200 degrees and 20 minutes baked, midway down。
5
Add onions of ginger, peppers, peppers, fragrances, cinnamon, eight horns, dry peppers, a large spoon of soybean petal sauce, secret red sauce (or making a sugar on its own), appropriate salt, sugar. Down into the chicken claws, with water and no chicken claws。
6
Just pressurize
7
The finished chart。
8
The finished chart。
9
The finished chart。