Red-fooked chicken claws, porcupines
By VicentaLakin
Recipe Recommendations
- chicken feet 250g
- chayote 500G
- laojiang 1 block
- dried chili appropriate amount
- Dried Zanthoxylum bungeanum appropriate amount
- garlic cloves 4-merous
- octagonal of 2
- onion appropriate amount
- sand ginger appropriate amount
- coriander appropriate amount
- Sichuan Douban 1 tablespoon
- rock sugar the 2
- soy sauce half a tablespoon
- cooking wine appropriate amount
- soy sauce 1/4 tablespoon
- medium spice
- cook
- half an hour
- ordinary
Steps for Red-fooked chicken claws, porcupines
1
Cut the fingernails of the chicken claws in half
2
Slice the dry peppers, slash the garlic, prepare the eight horns
3
Slice the dry peppers, slash the garlic, prepare the eight horns
4
You can put more oil when you like it. You can put the sichuan bean petals in the pot. You can put the red oil in the pot. You can put the dry peppers
5
Two to three minutes of chicken claws, and then it'll just be water and no chicken claws
6
1. If the fingernails are able to strangle lightly, then the skin is not cut, or the skin is cut apart by 2
7
The chicken claws in the pot are boiled for about 20 minutes (three minutes in the pressure pan) and then poured into the Buddha's handmeasure, so that the hot ones can be added to the pepper powder. 2. Add an appropriate quantity of salt, with a boiler cap of about 7 to 10 minutes, and the shovel will be able to cut the mussels off. Put onions and spices on the pot
8
It smells of chicken claws and spices. It's delicious. It's usually all veggies。