Pearpear
By VicentaLakin
On the day of the month with the sisters, the most culinary meal, the porcelain claw, was made four times. It's on almost three tables a day, and sometimes people drink together at night, even less so. On days when they don't go shopping, the three sisters are often squeezed on a sofa, watching TV, talking in their mouths, eating bubble claws. When I used to make this dish, I tried to change it a little bit, and I added carrots to make pickles, and the carrots tasted better than chicken claws, and each time they were made, they were eaten。
Recipe Recommendations
- chicken feet 1000 grams
- carrots art. 2
- pickled pepper appropriate amount
- ginger 1 block
- chives few
- pepper 1 handful
- octagonal 5 pink
- geranyl 10 diapers
- cinnamon 1 small piece
- white sugar 1 tablespoon
- cooking wine 1 tablespoon
- salt 1/2 spoon
- hot and sour
- cook
- several hours
- ordinary
Steps for Pearpear
1
Get ready for chicken claws。
2
Prepare the halogen. (Ginger slices, onions sliced)
3
Injecting appropriate quantities of water into the pot, adding all halogenated water and introducing salt. ♪ Leave some peppers and fragrant leaves ♪
4
The fire opened and turned into a small fire for about 10 to 15 minutes, allowing the spice to be fully integrated into the halogen。
5
Clean up the chicken claws while burning water, cut off the nails, and cut half。
6
Carrot washes clean and drys and cuts into appropriate strips with no raw water. There's no living water for a knife
7
When the halogen is boiled, the wine is poured into the chicken claws, and it's smoothed。
8
Covered with a lid and boiled for about three to five minutes. This time depends on how soft it is for chicken claws. Shorter time for cooking. Shorter
9
Cooked chicken claws, washed under the tap, then opened the smallest water and washed for about two hours. (The purpose of this is to remove the glue from the chicken claw so that the chicken claws are not sticky, but thin. Besides, I'm afraid of wasting water, so I immerse the chicken claws, change the water in the middle, and it's no different than the effect of the punch
10
A proper amount of pepper should be added to the container, along with the pickled pepper. The amount is based on the ability to drown chicken claws. Put in a spoonful of sugar, and a proper amount of peppers, fragrance leaves, and blend. It's a little sweet when you eat it with sugar
11
The immersed chicken claws are washed in cold white, dry water, mixed in。
12
Join the carrot bars, mix。
13
Cover the seal, pick it up in the fridge for a day and start eating. It's not that hot at first. It's the more spicy, the more spicy, the more spicy it is, so if it's much more salty, you can eat it slowly, and if it's less salty, you can eat it later
14
Picked up pickles。Pearpear Make Tips
Shixin's Notes:
1. When braising chicken feet, do not cook for too long; 3 to 5 minutes is sufficient depending on the quantity. Otherwise, they will become too mushy.
2. Rinse or soak the cooked chicken feet in cold water to remove the gelatin inside. This ensures the pickled pepper chicken feet turn out crunchy.
3. If adding radish strips, make sure there is no raw water on them.