Practice:
1, wash the chicken claws, remove the root of the chicken claws, and cut two petals, the pot of water to boil, pour the chicken claws,
Put salt, ginger, rice wine, vinegar, peppercorns to fishy, the water boiled and then cooked 7 minutes to start (do not cook when the time is up, long time is not crisp);
2, after the pot is placed in cold boiled water to rinse, and then drain the water for use. The role of rinsing with cold water is to make the chicken claws eat up more refreshing;
3, first in the basin pour a small amount of cold water, put pepper, wild peppers (pepper water should also be put in, only put half a bottle, it has been quite spicy),
Ginger, garlic, salt (more), monosodium glutamate (a small amount), white vinegar (and the front of the cold water of the same amount of water),
Sugar (preferably icing sugar, rock candy), the best of all, the best of all, the best of all, the best of all, the best of all. play a role in refreshing, the family ran out of icing sugar, only white sugar instead),
Chili (you can not put, I put it is in order to take pictures to look good),
Can also be adjusted according to their own tastes, love to eat spicy on the more wild peppercorns, love to eat sour on the vinegar;
4, and then the drained water of the mountain peppercorns poured into the production of a good soup to soak, soup should be covered by the chicken claws, the soup.
Put into the refrigerator, to soak for more than a day, turning every few hours in order to flavor evenly.
Warm tips:
1, chicken claws must be over cold water, can play the role of refreshing, put vinegar and rock sugar can also play the role of refreshing.
2, if you like to eat spicy, you can cut the wild peppercorns into grains, or first pour a small amount of boiling water in the basin,
Put the peppercorns and wild peppercorns, let it cool down, and then put the actually material into it.
3, it is best to soak for more than a day, turning every few hours in order to flavor evenly.
Main ingredient: chicken claws; Accessories: pickled red pepper, water, ginger, anise, sesame leaves
Seasoning: wine, pepper, salt
Practice
1, chicken claws washed clean, cut the chicken claw nails, change the knife chopped small, easy to taste.
2, chicken claws into the pot, add the right amount of water, plus ginger, cooking wine blanch and fish out and drain.
3, another pot of water, put the chicken claws, and then in turn into the peppercorns, dashi, sesame leaves.
4, adjust the salt, large fire boil to medium-low heat.
5, cook about 8 minutes or so, chopsticks can easily penetrate the chicken claws can turn off the fire.
6, the chicken claws out, tap water to rinse cool, and then thoroughly cooled.
7, prepare a glass container, put a layer of pickled peppers.
8, and then put the rinsed chicken claws.
9, put another layer of pickled peppers. Pour in the pickled pepper water, cover, and soak and marinate for a day or more before serving.
Tips
1, chicken claws cooked, rinse with running water, so that the surface of the gelatinous and greasy rinse away, to avoid the appearance of meat jelly, the longer the rinse time, the whiter the color.
2, if you buy not enough soaking water, you can put an equal amount of pure water and 2 tablespoons of rice vinegar.
3, time permitting can be soaked for 3 days, that more spicy and more flavorful. You have to turn it every once in a while to make the flavor more uniform.
4, like to eat spicy can also be used to pickle the pickled pepper after chopping.
5, cooking chicken claws, salt can put some more, to achieve the purpose of early flavor.
6, chicken claws do not have to cook too soft, in order to maintain the taste and appearance.
7, buy chicken claws, try to choose the color of bright, no blood for the best.