Ingredients: phoenix claw, red pepper, garlic, black beans, cinnamon, pepper.

1, remove the toes of the chicken claws, wash, put in boiling water for a while water. Cool water rinse clean. Put the right amount of water in the pot, put the cleaned chicken claws.

2, in order to chicken claws skin is not easy to break, put a few drops of white vinegar and maltose. Cook for 5 minutes. Fish out and drain.

3, put the oil in the pot, the oil is seven or eight percent hot, change the heat to medium, pour the chicken claws, this time to be careful, I am using the lid of the pot a little bit of a gear face, for fear that the oil will splash out. (Because the first time to do, the oil poured a little less, not all the chicken claws covered, so a little uneven) fried to chicken claws into red can be. Fish out and drain the excess oil.

4, soup bowl in half a bowl of water, pour in the fried chicken claws, soak for an hour.

5, in the soaked chicken claws in the soup bowl put cinnamon, pepper, sugar, salt, pepper, seasoned evenly into the steamer pot on high heat steaming for 10 minutes.

6, cornstarch flour half a spoonful of water stirred into the pulp, the pot add half a bowl of water, pour into the soy sauce old soy sauce a little, sugar, a little oil, boil, add black beans, garlic, red pepper ring sesame oil. Mix evenly and pour into the front of the good pulp.

7, the steamed chicken claws poured into the pot, turning the pot evenly on the plate. In the steamer into the steamer on high heat for 5 minutes, mainly to let the garlic flavor more well integrated.