Chicken claws (one catty), long green pepper (one), garlic (one clove), edamame (a pinch), rock sugar (small pieces), spices (star anise, cinnamon, peppercorns, pepper), barbecued pork gravy: 20g of cornstarch, 15g of cornstarch, 15g of flour, 100 ml of cold water, soy sauce 15 ml, 15ml of dark soy sauce, 60g of white sugar, 40g of oyster sauce, salt 5g, 250ml of water

1, first of all, the chicken claws washed to remove the armor, with a knife to cut open the chicken claw joints, and then use the back of the knife to break the chicken joints after the chicken bone stripping removed, remove the large chicken bones will make the whole phoenix claw easier to taste and wrinkles, cleaned up after the boil the water to add a spoonful of maltose, so that the chicken skin is not easy to break, and then add a spoonful of white vinegar, put the chicken claws, scalded to the toes bend and turn the color and then fished out to drain, it must be drained! moisture, moisture dry into the refrigerator freezer for 20 minutes;

2, then pour vegetable oil in the pot, burn to seven or eight percent hot, put the chicken claws fried to charred yellow fish out immediately after soaking in cold water for more than an hour in the soaked chicken claws in the spices, peppercorns, cinnamon, star anise, pepper, rock sugar, a little salt on the steamer on the steamer for an hour until crispy;

3, Finally, pour 20 ml of vegetable oil in the pot, put the shallots stirred out of the flavor, in a bowl put cornstarch 20g, cornstarch 15g, flour 15g, 100ml cold water and mix well, add 250ml of water in the pot, put soy sauce 15ml, 15ml old soy sauce, sugar 60g, oyster sauce 40g, salt 5g boil the bowl of thin slurry slowly drizzle into the pot, stirring with a spoon all the time until the color becomes dark and cooked through, put the bowl of thin slurry slowly drip into the pot, stirring with a spoon all the time until the color becomes dark and cooked through, the onion oil, monosodium glutamate, sesame oil poured into the gravy and stirred well, and then sheng out to cool, ready to a pinch of black beans, a clove of garlic, a small spoon of barbecue gravy, a little salt, monosodium glutamate, stir well and then add a small plate of steamed and cooled chicken claws, poured into sesame oil and mix well, into the green and red bell peppers on the steam on the seven or eight minutes, take out can be served to start eating it ~