500g of chicken claws

3 sachets of pickled peppers

Supplement

3 star anise

8 grams of peppercorns

5 slices of ginger

half a tablespoon of wine

20g of salt

1 tablespoon of sugar

1 tablespoon of white vinegar

cold boiled water 1000ml

Step 1

Wash the chicken claws, boil in boiling water to remove the fishy smell, and then boil in cold water for 10-15 minutes

Step 2

Slice ginger

Step 3

Cut carrots in flowery chunks

Step 4

Millet peppers in a Step 5

Phoenix claws are cooked, rinsed in cold water, cut off the nails, and chopped in half

Step 6

Phoenix peppers are added to the pot of carrots, ginger

Step 7

Put in the salt, yellow wine, peppercorns, star anise, sugar, and vinegar, and mix well

Phoenix peppers are added to the pot of carrots. Mix well

Step 8

Pour the basin into the phoenix claw, add cool water not over the chicken claw is appropriate. Cover and refrigerate for 2 days

Step 9

After 2 days, take out and serve. Beautiful phoenix claws, appetite for the great increase

Cooking tips

Soak the water inside the salt should be put more, otherwise it is difficult to soak out the salty flavor. When cooking chicken claws, don't overcook them or they won't be chewy