Seasoning: 50 grams of dried millet pepper, 20 grams of mace, 100 grams of ginger, 30 grams of green onion, salt, pepper, monosodium glutamate (MSG), chicken essence, cooking wine in moderation, 25 grams of sugar color, 150 grams of cooking oil.
Ingredients: 3 pounds of chicken claws, 1 catty of old hen, 1 catty of pork big bone.
Practice:
1. First, soak the chicken claws in water for 3 hours, and then give the right amount of ginger, cooking wine, salt, pepper to marinate for 3 hours standby.
2. Blanch the prepared phoenix claws, old hen, pig big bone, and then pass through cool water for spare. All the spices are all washed, soaked in warm water for half an hour in use, the water is not.
3. The bottom of the pot to 7 pounds of water, and then add the old hen and pig big bone, cooking for 90 minutes, both into the fresh broth, in the addition of all the chili peppers, jalapenos, spices, ginger, scallions, cooking oil, small fire to cook for 90 minutes (halfway through the scallions fished out), and finally add all the seasonings, brine is ready.
4. Then put the blanched phoenix claws into the brine, cook over low heat for 20-25 minutes, and then soak in the brine for 1-3 hours before serving.
Brined chicken claws
Note:
1. Chicken claws should not be brined for too long, too long the meat does not have the toughness, it is not delicious.
2. Home production is generally difficult to color, you can add about 10ml of old soy sauce in moderation for coloring.
3. Chicken claws are required to marinate in blanching, which is the most correct way to brine chicken claws.