There are too many ways to eat chicken claws, can be made into tiger phoenix claws, did not pepper phoenix claws, stewed sauce, baked crispy skin, but also can be made into off the bone and so on too much, that we chicken tiger phoenix claws as an example of the introduction of its more soy sauce, color darker coloring, the main thing is to put the thirteen spices of Wanglaoji into the bag of material. (A bag with a few sachets) two pounds of chicken claws to put a small package can be. (Fifteen minutes to twenty minutes after the opening of the pot) eight minutes cooked with salt, well add some monosodium glutamate, the seasoning are not.

Chicken claws is now very thin young people love a dish, I personally also super like, the following picture three is my New Year's Eve during this period to do the chicken claws, the most right is the tor off the bone, but more trouble, the latter two times will be done directly. I personally prefer stewed chicken claws, first remove the tip of the claw, divided into two, blanch in the pot, seasoning sauce, chicken claws and sauce at the same time into the pressure cooker, on the gas for eight minutes, so that the best chicken claws.

Hot pan under a little oil fried spices (cinnamon, star anise, sesame leaves, peppercorns), add water under the onion segment ginger slices boiling water, put a spoonful of sugar, a spoonful of white vinegar, put the chicken feet to cook for five minutes and then fished out the chicken claws, put in cool water to clean up, dry the chicken claws on the water with kitchen paper. There is still full of collagen inside. Here I want to remind you that chicken claws should be blanched, blanching can be cleaned more thoroughly, but also remove the odor. The following is to follow the editor to learn to do this spicy chicken claws it, like the friends below to click a like it.

500 grams of a bag of pickled peppers two bags, cut open the mouth of the bag, poured into the preservation of the Hop or container, add the appropriate amount of chicken essence and stir well into the claw, and then stir well, sealed with plastic wrap, placed in the refrigerator in the fresh layer, 6 hours later you can eat. Fish out the chicken claws over cold water, drain the water into a bowl, add green onion and ginger, soy sauce, vinegar, a little sugar and salt, pickled peppers, millet chili, fresh lemon slices, you can also put a little sesame oil, if you like cilantro, you can also put some cilantro. Choose a box or basin Add the above material said soy sauce, white vinegar, sesame seeds, lemon, millet pepper, scallions, cilantro, minced garlic, sugar Mix well Mix well Like the lemon flavor you can mash the lemon a little.