Porridge claws
By VicentaLakin
Recipe Recommendations
- chicken feet 500G
- celery a
- lettuce a
- carrot two
- Pickled pepper water a bottle
- salt 50g
- sugar 30g
- balsamic vinegar 50g
- boiling water 200g
- slightly spicy
- burn
- half an hour
- simple
Steps for Porridge claws
1
The chicken claws are washed in two, cold water in the pot, some ginger and wine in the pot, two minutes after the water is boiled, water is washed clean, and oil is washed several times
2
Prepare a bottle of pepper, water only, and a few little peppers. A friend who likes to eat spicy can put more peppers, and I'll put about 50 grams of vinegar, 20 grams of salt, 15 grams of sugar left over until the bottle is filled, the sugar and salt inside the cap is smoothed and immersed in for about a month or two. Chicken claws, you can use one or two times to sell new peppers
3
Wash the celery, the pickles, the carrots, cut about five centimetres, five centimetres long and two centimetres wide
4
Sliced carrots, celery, scallops, not these vegetables, a couple of hours of chicken claws, and then when the chicken claws taste, because the vegetables are easy to taste, and when they're put in vegetables, the water will come out, and the pepper will be lighter
5
After the chicken claws are washed, get a big bowl of pepper, pepper, salt, sugar, vinegar, water, mix the sugar and salt and try the taste
6
He's always flipping the chicken claws, so the chicken claws are evenly squirted into the water, and in an hour or two, he can put vegetables in, and he can freeze the fridge for an hour or two
7
It's best to fill up the paprika claws, pour the water down, and the more salty the bubbles, you can keep running till you're done