The veal claws
By VicentaLakin
Every time I go to a teahouse, I like to get some veggie veggie claws, but today it's not evaporated, it's stewed. It's more odourier than steam, and it's so big, it's more addictive than the one from the steam claw. It's a classic. It's made of stew. It's new
Recipe Recommendations
- chicken feet appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- douchi appropriate amount
- soy appropriate amount
- Pi County bean paste appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- Shaoxing wine appropriate amount
- white sugar appropriate amount
- starch appropriate amount
- corn oil appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for The veal claws
1
Prepare chicken claws, onions, ginger chips
2
Let's put chicken claws in the water
3
Then we'll make another pot, put it in the ginger onions, and the chicken claws are cooked
4
When the stew is cooked, it's in the water
5
When you're done, you have to dry it
6
Cut the dry chicken claws off the nails and cut them in half. I forgot
7
It'll blow up to gold
8
Once it's blown up, get it out of the water
9
Pick up a bowl, pour in greasy oil, perfume, sauce, sauerkraut, sugar, starch, even water, and then get garlic, soybeans, soybean petals
10
You put in the right amount of oil, and when it's hot, you put it down in the soybeans and then the soybean petals make red oil
11
I'm pouring in the sauce
12
I'm pouring in the sauce
13
Then put it in the chicken claws
14
It's ready to load
15
It's ready to load