Raw materials: 500 grams of chicken claws, 30 grams of salt, 20 grams of yellow ginger, 30 grams of chicken powder, 10 grams of cinnamon, 5 grams of grass jelly, 100 grams of astragalus, 2 kilograms of water. Preparation: 1, salt, yellow ginger, chicken powder, cinnamon, grasshopper into the pot of water heating until open and then turn off the fire.
2, and then put the chicken claws into the pot to soak until the water cools.
3, the chicken claws into a metal cage drawer alone
4, with an iron pot will be hot, the astragalus into the hot pot, the top of the cage drawer with chicken claws can be smoked for 1 hour. When it cools down practical, flavorful peculiar taste is very good. If you like can try yo!
Two: crystal phoenix claw
Materials: 500 grams of white chicken claws, 1000 grams of old brine, 1 bottle of wild peppers, 50 grams of celery, 50 grams of pickled red peppers, pickled ginger 50 grams of white vinegar 50 grams of mash juice 50 grams of peppercorns 20 grains of monosodium glutamate 10 grams of refined salt.
Method of production:
1, the chicken claw to remove the old skin, toe tip, to break into two pieces, clean, into the boiling water blanch blood, bleach well. Celery stems cut into 5 cm long section, tear off the tendons.
2, pot on high heat, mixed with water to boil, into the chicken claws cooked to eight mature, fish out code salt, into the glass pickle altar, into the celery, pickled ginger, pickled red pepper, pepper, wild pepper, white vinegar, mash juice, monosodium glutamate, mixed with the old brine (in order to submerge the chicken claws to the degree of), soak for 4-6 hours can be eaten.
Features: Pickled altar meat food in the Yangchunbaixue when the number of crystal phoenix claws, it is crystal clear luster, mellow and timeless flavor, soothing smooth and crispy texture, proud of the herd.
Three: Baiyun phoenix claws
Main ingredient: 1 catty of frozen chicken claws (about 600 grams), 3 slices of ginger, 3 green onions, 1 can of soup, 2 tablespoons of white vinegar.
Accessories: Seasoning: 2 star anise, 1 teaspoon each of salt and sugar. Directions:
1. Add the stock, seasoning, 1 ? tablespoons of white vinegar, ginger, green onion and garlic into the soup and bring to a boil, then chill in the refrigerator for later use.
2. Add ? tablespoon of white vinegar to boiling water, pour in chicken claws and boil for 12 minutes.
3. Soak the chicken claws in freezing water for about two hours, then drain them and put them into the soup in (1) for about 10 hours.
Remarks: Ideas: chicken claws immersed in freezing water can make the skin of the chicken claws bloated, eat more fluffy. White vinegar has the effect of bleaching and making the meat more refreshing and delicious.
Four: Homemade Braised Chicken Claws
1. Wash the thawed chicken claws and chop off the sharp nails.
2. Boil a pot of water and make your own marinade. I put: soy sauce, soy sauce, salt, chili peppers, star anise, seasoning. china town also have ready-made marinade sold. When the water boils, put the chicken claws on high heat and cook for 20 minutes. (Time can be considered at your own discretion, the main chicken claws into the color, into the flavor, with chopsticks rubbing, rotten on it. However, do not cook too long, or the chicken claws will not be chewy.)
3. Then put the frying pan hot, put the oil, onion and garlic, ready to go down. I also put some sugar melted in the oil. It's best to add some cooking wine when frying.
4. Finally put some ingredients, MSG and so on, out of the pot!
Five: tiger phoenix claw
[Ingredients] phoenix claw 500 grams.
[Seasoning] 0K sauce 20 grams, soy sauce king 30 grams, straw mushroom old soy sauce 1 gram, 20 grams of green onions and ginger, 2 grams of sugar, 1 gram of monosodium glutamate (MSG), citric acid a little, pepper 0.1 grams of pepper, 2 grams of yellow wine, fennel 1, 500 grams of soup, 15 grams of clear oil (actual consumption).
[Operating Procedures]
1. Cut off the tip of the chicken claw, remove the claw on the big bone, wash, put the cold water pot boil, cook for 5 minutes to take out and then wash, drain.
2. Oil is hot, put the chicken claws, fried to golden brown, skin wrinkled when fishing, put in cold water soak until the skin hair.
3, pot of soup, oK sauce, soy sauce king, straw mushroom old soy sauce, sugar, fennel, pepper, yellow wine, green onions and ginger and chicken claws, boil and then into a bowl on the cage steamed crisp, take out and put in the pot add monosodium glutamate, a few drops of citric acid, tighten the juice and then loaded into the pot to boil hot that is.
[Featured comments] crispy flavor. oK tiger phoenix claw is a replica of the Cantonese morning tea tiger phoenix claw, taste thick crispy flavor, affordable, popular.
[Essentials tips] chicken claws fried through the chicken claws must be softened after hair, and then add ingredients to cook.
6: spicy chicken claws 1) chicken claws washed, cut off the "nails", put into a pot of cold water to boil, rinse off the foam.
2) pan hot a little oil, put a tablespoon of hot sauce, some ginger. Pour in the chicken claws and stir-fry, put in a handful of dried chili.
3) Stir-fry until the chicken claws color, add a little soy sauce, more sugar, add water not over the chicken claws.
4) large fire to boil, small fire stewed, when the pot, large fire juice, plate.
Seven: How to make chicken claws with sauce
Ingredients: several chicken feet, 1-2 spoons of black beans, 2 sprigs of red chili pepper (chopped), moderate amount of garlic, maltose, white vinegar, oyster sauce, soy sauce 1 tbsp each, and moderate amount of dark soy sauce. The other is sugar, MSG, and salt.
Then it's done:
1Put the phoenix claw into the water with white vinegar, maltose and boil it for a while, then fish it out.
2 with hot oil frying, frying until the chicken feet completely blistered, chicken skin and bone completely peeled
3 garlic, red pepper, edamame stir-fried, seasoning, that is, with soy sauce, oil consumption MSG and other seasoning, and then and the wind scratch together steamed a 30 minutes or so on the good