Main Ingredients: 500g of chicken claws Auxiliary Ingredients: 100g of ginger, 100g of celery, 500g of wild peppercorns

Seasonings: 3g of salt, 1g of monosodium glutamate (MSG), 3g of sugar, 5g of glutinous rice wine, 50g of chili peppers (red, sharp, dry), 5g of peppercorns, 20g of star anise, 20g of fennel

Features: The fresh aroma of chicken claws combined with the crispness of the pickled peppercorns, with the meat being smooth and tender, and chewy. It is salty and slightly spicy, with a slightly sour aftertaste and a strong taste of mountain pepper, with the flavor of Ba Shu pickles.

1. Chicken claws to the claw tip, cleaned, cut in half with a knife;

2.? Dry chili, pepper, spices, wrapped in gauze, made of spice packets;

3. Ginger washed, cut into thin slices;

4.? Celery washed, cut into diamond-shaped pieces;

5. pot on medium heat, mixed with water to boil until boiling, put the spice packet, cook for a while, pour out to cool;

6.? Chicken claws with boiling water blanch bubble break, fish out and cast cold;

7. drying cold juice with salt, monosodium glutamate, sugar, mash water, wild peppercorns and juice, and mix well;

8. put the slices of baby ginger, celery, phoenix claws, soak together for 4 to 6 hours;

9. salvage the phoenix claws, ginger, celery on a plate, garnish with wild peppercorns can be.

9.?

Phoenix claw, garlic, ginger, scallion, celery, pepper,

wild mountain pepper, salt, monosodium glutamate (MSG), star anise, orange peel, pepper.?

I, first boil water, boil into the container to cool until use.

Second, the chicken feet clean, and then boil water will be put into the chicken feet to cook until about 20 minutes or so, pick up into the cool water to rinse (in order not to stick together), pick up and then cut the chicken feet diagonally, so it will be more flavorful.

Three, prepare seasoning (garlic, ginger, scallions, celery, pepper, wild pepper, salt, monosodium glutamate, anise, orange peel, pepper) according to their appetites to the seasoning let into the beginning of the ready inside the boiled water (cool water).

Four, the last step on the cut chicken feet into the container, the production is complete.

1, the chicken feet can not be cooked too bad, so that eating is more flexible Oh.

2, wild peppers should be cut in half to be more flavorful, generally a pound of chicken feet into the 3/2 bottle amount can be.

3, after soaking well to be placed half a day later will begin to taste, put a day taste good.

4, if the summer soak the best not more than 3 days oh.

Spices: pepper chili, ginger, pepper, star anise, Sannai, grass nuts, cinnamon

Accessories: white wine, white vinegar, sugar, salt, monosodium glutamate (MSG), supermarkets to buy bottles of pickled peppers.

Raw materials: chicken claws

Accessories: an onion, a little celery

Selected and purchased a good phoenix claw, you can let the master in the purchase of chicken claws to cut off the fingernails can also be purchased to go home to their own shears, washed and cleaned chicken claws in the basin.

In the chicken claws add ginger, pepper, star anise, Sannai, grasshopper, cinnamon to make the chicken claws more flavorful, soak out more fragrant

Add bullet head chili peppers and peppercorns White wine is essential to prepare a bottle of white wine

The white wine poured into the chicken claws, and the spices are mixed together and add a little salt, marinate for an hour of time Add spices and white wine according to the portion of the chicken claws that you buy. Add the spices and white wine according to the amount of chicken claws you buy.

Add cold water in the pot began to cook cook about 15-20 minutes

cooked after the color of the picture, and then turn off the fire soak for ten minutes

Chicken claws boiled, fished out and washed with cold boiled water once again chicken claws wash it a little bit, do not have to be too long, so that you can wash off the phoenix

Then the phoenix claws put into the water added with the wild peppercorns, onions, and onion, and then add some sugar. Cut into julienne, and add some sugar, white vinegar, salt, monosodium glutamate Soak

2 days later you can eat.