Chicken claws
By VicentaLakin
Recipe Recommendations
- Fresh chicken feet a pound
- Pig Shunfeng a
- orange peel appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- white vinegar appropriate amount
- salt appropriate amount
- old brine appropriate amount
- white sugar appropriate amount
Steps for Chicken claws
1
The chicken claws and pigs that are bought are washed with the wind, the chicken claws are cut off with the nails, and the pigs are cut into small pieces (for ease of taste, because the whole halogen is deformed)。
2
Clean up the chicken claws and pig ears。
3
Get the sauce ready。
4
After cooking, add old halo。
5
Then they mix the old halogen into the bottom of the pot and melt it quickly。
6
After cooking again, I hit the fire, covered the lid and made it。
7
The chicken claws are easily ripe, and they are cooked about 15 minutes after the fire, trying to put a chopstick in it, and if they do, they're ripe。
8
Because the pig's ears aren't as fast as they are, we have to put the ripe chicken claws aside. Keep the pig ears in the pot。
9
And when the pig's ears are so good, it's off。
10
Then the halogenated chicken claws go back into the pot with the pig ears and soak in the halogen. Remember to add a little sugar。
11
Look at this. It's halogenated chicken claws and pig ears。Chicken claws Make Tips
1. Generally, there is no need to cover the pot when blanching ingredients; this is to allow off-odors to fully escape.
2. If braised ingredients need to be cut before eating, be sure to use a cutting board and knife designated for cooked food for hygiene purposes.
3. Those who prefer spicy food can add chili peppers.