Chicken claws
By VicentaLakin
The recipe-- the pail-soak chicken claws-- I love food, I love halogen。
Recipe Recommendations
- chicken feet 1 kg
- Jiang appropriate amount
- scallion appropriate amount
- onion appropriate amount
- iodized salt appropriate amount
- rock sugar appropriate amount
- chicken essence appropriate amount
- Jueshi Marinated Materials 1 Pack
- soy sauce appropriate amount
- soybean oil 1 kg
- maltose 5 grams
- pepper appropriate amount
- chili appropriate amount
Steps for Chicken claws
1
A dry leaching of chicken claws without a knot。
2
A malt of pickled chicken claws, preferably pure homemade, can be replaced with honey in proportion and even. Sugar 1: Warm water5
3
Put the dried chicken claws in there for pickle. It's important to keep it even. Let each chicken's foot stick to the halogen juice。
4
Prepare a pot of oil that will soak all the chicken claws, and when the oil heats up to 90%, the chicken claws will be blown up。
5
The chicken claws were blown up and turned in order to prevent the bottom of the pot and the chicken claws were made of gold。
6
When you're fishing, you get it out with a bigger slipper, so you don't lose any focus。
7
The chicken claws were extracted, poured into the water, immersed for two to three hours, so that the skin could blister. Chicken claws can be blown up more than once, bubbled up and replaced with refrigerators。
8
Dry the water with the immersed chicken claws。
9
The halogens are ready。
10
Tighten it up with the net and put it in the soup with chicken claws. halogenated soup - high soup prepared with salt, raw and pumped, peppers, peppers, ice-cracked peppers, appropriate quantities, salting based on individual population tastes. A pack of halogens is added, and no halogens can be replaced with halogens (cosmics: eight centigrams of 2 grams of clots of 5 grams of licorice of 5 grams of raisins of raisins of 5 grams of raisins of raisins of 3 grams of raisins of raisins of 8 grams of halogens must be boiled and boiled for pain。
11
The halogenated tiger's claws
12
It's up. Ha-ha-ha。Chicken claws Make Tips
Please note: The most crucial part here is the preparation of the stock, which serves as the braising liquid. To the prepared stock, add 4 grams each of salt and light soy sauce; this amount is for 1 jin (500g) of chicken feet. Adjust the saltiness of the stock to your own taste. Put in the prepared spice packet, add rock sugar, Sichuan peppercorns, and chili peppers, and simmer them together. First, stir-fry the Sichuan peppercorns in a warm pan over very low heat to remove the bitterness; frying for 3 to 5 minutes is enough. If you want a strong spicy kick, you can choose bird's eye chilies. For those who don't want to make it themselves, I have handmade ones available for you to share and taste. Search for "Zou's Numbing Tiger Skin Chicken Feet" on Taobao to find me. If there is anything you don't understand, come ask me, and I will help you solve any technical issues.