1. will be good fresh chicken claws washed with water, into the pot; to the pot into the water, to completely no chicken claws, and then pour into the right amount of wine, into the right amount of green onion, Angelica dahurica, ginger, open the fire to cook.
2. When the water boils, remove the floating foam on the surface, change to low heat to keep the water slightly boiling, cook until the chicken claws are ripe, turn off the fire (about 10 minutes), and then cover the lid of the pot to simmer for 10 minutes.
3. Use a slotted spoon to pull out the chicken claws, put them into the prepared cool water to soak for a while, pull them out; then put them into the prepared ice cubes in the ice water to soak for 5 minutes, pull them out, drain the water, and put them in a pot for spare.
Second, the flavor of the bubble juice water preparation in accordance with the recipe (recipe see below, 10 kg of chicken claws dosage), will be ready to pour the ingredients in turn into the basin, mix well and let stand for 3 minutes.
Classic pickled pepper flavor bubble
500 grams of wild peppers, pickled wild pepper water 1200 grams, 400 grams of red millet peppers, 300 grams of garlic slices, 120 grams of ginger slices, 200 grams of onion slices, 200 grams of sliced white carrots, 300 grams of salt, 300 grams of sugar, 200 grams of chicken essence, 100 grams of monosodium glutamate (MSG), mash brine 2000 milliliters, 900 milliliters of white rice vinegar, cooled boiled water 2000 ml.
Passion Fruit Lemon Flavor
500g of red millet pepper (cut into rings), 500g of green millet pepper (cut into rings), 900g of small onion, 300g of garlic, 100g of salt, 300g of sugar, 3 lemons (sliced and seeded), passion fruit juice (the amount of 5), 1,500 ml of Aji Fresh, 900 ml of apple cider vinegar, 900 ml of 9° rice vinegar, and 2,000 ml of cold boiled water. 2000 ml.
Tempepper spicy flavor
Celery (cut into pieces) 800 grams, 500 grams of onion pieces, 500 grams of fresh peppers, red millet pepper (cut into pieces) 120 grams, 300 grams of oyster sauce, 150 grams of fresh dew, 300 grams of peppercorn oil, 900 grams of chili pepper red oil produced in Guizhou, 200 grams of MSG, 150 grams of chicken essence, 250 grams of sugar, 900 grams of soaked wild peppercorns, cooled boiled water 500 milliliters.
Three, chicken claw soaking
Pour the prepared soaking juice water into the chicken claw, and then toss. The whole process of tossing for 1 hour, every 15 minutes to toss 1 time, the total **** tossed 4 times. Note, each time the following soak more thoroughly chicken claws turned up, the top of the chicken claws turned down to soak, so that all the chicken claws are soaked on the soaking juice water, in order to maintain the consistency of flavor.
After mixing well, use plastic wrap to seal the mouth of the pot, and put it in the refrigerator for 8 to 12 hours before serving.
Tips
1. It is difficult to buy a large number of fresh chicken claws on the market, mostly frozen chicken claws, before you start to make it should be thawed by immersing in low-temperature water or running water, and the thawing should be sufficient.
2. Buy chicken claws, to pick the chicken claw palm meat thick and tender, short legs, high fat content of obese chicken claws. Because, the chicken claws made in this way are more chewy and have a high meat yield.
3. Before cooking chicken claws should be removed from its dead skin and meat callus clean, cut off the nails.
4. Chicken claws are cooked standards: use a leaky spoon to fish out a chicken claw, cooled down with cold water and grabbed in the hand, with the thumb pinch chicken claw palm meat, if you can easily pinch the chicken bone shows that the chicken claw has been cooked.