Sioux claws
By VicentaLakin
It's summer, it's cool, so I made this sour claw. It's sour, it's supposed to be good for old Suzhou. Like me, I'd rather eat the veggies, and my wife's on fire, so I thought it was good。
Recipe Recommendations
- chicken feet 2 pounds
- Jiang several pieces
- salt 2 tablespoons
- MSG 2 teaspoons
- vinegar 6 tablespoons
- onion
- garlic of 3
- sugar 3 tablespoons
- cooking wine 2 tablespoons
- sweet and sour
- quick-boiled
- a day
- ordinary
Steps for Sioux claws
1
The phoenix claws are cut like a chord, the latter two fingers are cut well。
2
Chicken claws are washed, wine is put in, ginger chips are taken out of the foam. After washing, cook for 10-15 minutes. When you're cooking, you put wine, ginger chips, salt, spicy。
3
After cooking, wash it and put it in a cooler bubble, change it for half an hour and two hours。
4
The water's right, it'll be able to melt the claws and burn. In salt, sugar, odour, raw smoke (no use for white chicken claws), ginger and garlic, and melted salt sugar. And then when it's cool, add vinegar. The whole sauce is focused, and it won't all taste when it bubbles. Like hot peppers. It's better to have bad halogen。
5
When the sauce cools, it's in the claws. The sweet taste of sour is more suitable for Suzhou. That's why I call it the Sou-Claw. Put it in the fridge。
6
It'll be ready in 24 hours. I took it out early, tasted a little less. I ate a bowl of congee。Sioux claws Make Tips
1. Don't cook the chicken feet too badly, just insert the fast seeds.
2. The seasoning can be more focused than the taste you want to eat.
2. The seasoning can be more focused than the taste you want to eat.