Red scalding chestnut claws
By VicentaLakin
When the fall came, Chestnut began to go on the market again, and that day he bought something to taste, and Chestnut liked the round, usually this. Today, when these two foods happen to be found in the family, they burn together, but they taste unexpectedly good. The salty pineapple soup feels like it's stuck to its lips, it's soft and sweet. It's the Mid-Autumn National Festival, so let's give this stylish and stomach-fed dish to our families
Recipe Recommendations
- chicken feet appropriate amount
- chestnut appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- Fresh soy sauce appropriate amount
- bean paste appropriate amount
- fish sauce appropriate amount
- mature vinegar appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Red scalding chestnut claws
1
Chicken claws are washed, nails are cut, chestnuts are skinned。
2
The chicken claws are cold and boiled and washed up。
3
When oil is hot in the pan, appropriate amounts of ginger and ice sugar are added。
4
Put it in your paws and cook wine while it's hot。
5
With a proper spoonful of bean gravy, a proper amount of raw, fishy, a little bit of vinegar。
6
No chicken claws with water。
7
To move into the casserole, to place two petals of garlic, a proper amount of pepper, an eight-point-in-a-center in the mixer, and into the soup。
8
The water will be boiled for five or six minutes, the chestnuts will be boiled together, and the salt will be added to the actual amount. My chestnuts are smaller, they've been boiled for about 15 minutes, the soup is dried up, and a few drops of vinegar can be made。