Select a large phoenix claw, cleaned from the center of the chopped (the whole can also be), into the pot of boiling water to cook for 10-15 minutes and then pull out to cool.
2, garlic minced, mountain and sea pepper minced, standby.
3. Put boiling water in a wide-mouth container, pour in the chopped garlic and bell peppers, and let it cool.
4, take the old kimchi water (about the same amount as boiling water), pour into the container of boiling water, and mix well with cold water.
5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.
6, will cook the phoenix claw poured into the cooled kimchi water, soak for 30 minutes. (Generally can be set for a longer period of time taste better)
Practice 2
1, kimchi water a altar
2, a bottle of wild mountain peppers
3, the chicken claws will be boiled, and cooled (don't forget to cut off the chicken's fingernails before cooking the chicken claws :P)
The above three points will be mixed together, placed in a special kimchi altar, sealed for a week and then you have it.
Method 3
Ingredients: chicken nails, salt, pickled mountain peppers bought in the market.
How to do: chicken claws clean, the pot to connect the water, began to cook, about 3 minutes after the pot opened, at this time to put the right amount of salt, and then continue to cook. Chicken claws can be cooked as long as the nine mature, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted to indicate that the cooking is good.
Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour, it is best not to put in the refrigerator, because it is easy to string the flavor.
Practice 4
Phoenix claws washed to remove the nails cut in half. First boil in boiling water in the past fishy. Change the water, put onion and ginger in the water, yellow wine, pepper, star anise and salt, put the phoenix claws into the fire boil, medium-low heat cooking 15-20 minutes. If you like crispy, 15 minutes, if you like softer texture, 20 minutes.
Prepare a large enough with a lid refrigerator containers, will be a bottle of pickled peppers in the liquid into all, just a little bit, into the part of the pickled peppers, like spicy more put, put about 1/5. add drinking water to half of the containers, add white vinegar, sugar, salt, cooking wine seasoning. The flavor should be enough, according to personal preference for sour and sweet own control, but to be salty enough, otherwise not taste. Put some peppercorns and an anise, a few thick ginger slices, helps to remove the fishy flavor.
Phoenix grabbed out of the pot into the cool water cold through, you can more than a few times over the water to oil. Then put into the right pepper water, to be able to be soaked by the juice. Cover and put in the refrigerator. Soak for two days and then take it out and pick out the phoenix catch and pickled peppers!
Practice 5
Raw materials: chicken claws, salt, the market bought pickled mountain pepper.
How to do it: after washing the chicken claws, connect the pot with water and start to cook, about 3 minutes after the pot opened, at this time put the right amount of salt, and then continue to cook. Chicken claws can be cooked as long as the nine mature, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted to indicate that the cooking is good.
Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour on the line, it is best not to put in the refrigerator, because it is easy to string the flavor.