Chicken claws clean, dry water, frying pan is hot, medium heat frying, frying to golden brown, and when it rises, fished out of the oil, and then leave a small amount of oil in the pan, after the heat, add onion white, ginger, garlic, stir-frying, sautéing, stir-frying, after the fragrance, add some white wine, soy sauce, salt, sugar, seasonings, a cup of beer, and enough water, after boiling, put the fried chicken claws, stewing on medium heat! Forty minutes, the last big fire to collect dry excess soup.

The finished product is brownish-red in color, mellow in flavor, soft in texture, and has a great aftertaste. Try it, you won't be disappointed.

Five spice chicken claws:

Raw materials Chicken claws 20, star anise, soy sauce, green onions, ginger, cooking wine, pepper, cinnamon, chenpi, cloves, salt, sugar, peanut oil, sesame oil, chicken broth, each appropriate amount.

Practice Wash the chicken claws, chop off the tip, cut in half. Frying pan on high heat, put peanut oil, when the oil is eighty percent hot, the chicken claws under the pan, deep-fried to the skin crispy, golden brown, pour into the funnel to drain the oil. Casserole put on medium heat, put people chicken soup, onion, ginger, cooking wine, anise, pepper, cloves, cinnamon, cinnamon, soy sauce, salt, sugar, chicken claws, boil and turn to low heat, cover the casserole and cook for 2 hours, until the meat is crispy, dripping sesame oil can be.

Marinated stewed phoenix claws

Raw materials:

Chicken claws a number of, Lee Kum Kee marinade appropriate amount, water, ginger appropriate amount.

Practice:

1, chicken melon seeds wash, cut off the nails, and then into the frying pan over the oil.

2, marinade juice and water according to 1 to 4 put into the pot, add a little ginger, high heat to boil, turn the heat to simmer until the skin of the chicken claws, chopsticks can be easily inserted.

3, no need to put any more seasoning.

Braised chicken claws:Ingredients: 200 grams of chicken claws.

Accessories: 2 star anise, a small piece of cinnamon, 2 slices of spices, dry chili, ginger, garlic, rock sugar, soy sauce, chicken essence, green onions, cooking wine, each moderate.

Practice:

1, the chicken claws cut off the nails and calluses at the finger nests, wash; anise, cinnamon, scented leaves, wash, ginger slices, garlic with a knife to beat loose after the skin, dried chili peppers cut into two cuts and then seeded, green onions cut flowers;

2, the chicken claws into the boiling water to cook for about 2 minutes, fish out to drain;

3, start the frying pan, into the anise with the cinnamon, with a low flame Stir fry the flavor;

4, into the chicken claws stir-fry a few times after adding a little wine stir-fry;

5, and then into the ginger, garlic, sesame leaves, rock sugar, soy sauce, stir-fry until the chicken claws on the color;

6, add an appropriate amount of boiling water (the water should be drowned over the chicken claws), put the appropriate amount of salt and chicken essence, boil over a high flame and then use a spoon to scoop off the froth, covered with a lid, and then turn to a low flame to cook about 25 minutes;

7, and finally sprinkled with chopped green onion and stir fry can be. (