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1

Chicken claws washed to remove the nails, cut, first divided into two, and then the side with the fingers into two. The whole soak hard to taste.

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2

Bad marinade, ginger strips, pickled peppers, salt, sugar, vinegar, mix, one teaspoon of salt, two teaspoons of sugar, vinegar a tablespoon. (Balsamic vinegar and aged vinegar are fine).

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3

Brine boiling, pour the chicken claws, water boiling pour a tablespoon of cooking wine, a teaspoon of salt, cook ten to twelve minutes. I cooked for ten minutes and it was very crispy.

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4

Wash with cold water, change the water often, soak for two hours. If you are afraid of trouble, change the water once every half an hour, or turn the water on low and don't turn it off.

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5

Chicken claws control dry water, soak into the adjusted juice can be, five hours or more can be eaten. But the longer the more flavorful, and the spicier.