Phoenix claw is also known as chicken palm, chicken claw, phoenix feet and so on. It is a classic Han Chinese snack, which is made in Sichuan and Cantonese cuisines.

It is rich in skin, tendon and gelatin. Commonly used in cooking soup, but also suitable for brine, sauce. Such as: marinated chicken claws, sauce chicken claws. The texture of the fat can also be cooked after the bone mixed food, such as: pepper chicken claws, remove the bones of the wings, are crispy and delicious.

In the gourmet cookbook chicken claws called phoenix claws, in the South, phoenix claws is a high-grade dish, the cooking method is also more complex. It is rich in glutamic acid, collagen and calcium, eat more can not only soften the blood vessels, at the same time has the effect of beauty. After a variety of methods to produce dishes with different flavors, popular.

Materials

Main ingredient: 300g of phoenix claw;

Accessories: 10g of green onion, 10g of ginger, 10g of garlic, 5g of pepper, 2 anise, 5g of soy sauce

Tiger phoenix claw

1 phoenix claw cleaned and cut in half, and then blanch, put two slices of ginger to remove the fishy

2 blanching good to drain

3 hot oil deep-fried Phoenix claws, remember to cover the lid

4 fried soak in cold water for three or four hours

5 soak the skin wrinkled, the so-called "tiger skin"

6 then the pot with a little bit of oil, into the onion, ginger, garlic and pepper burst incense

7 then pour into the phoenix claws, add the right amount of soy sauce, put two star anise

8 add a little bit of oil, put two star anise

7 then pour into the phoenix claws, add a few pieces of ginger, put two star anise

8 add a bowl of water, cover and cook for about half an hour

9 to be soup juice can be

10 so you can plate, put some cilantro on the top, the flavor is very good.