How to make braised chicken claws, spicy and flavorful crispy powder glutinous, eat a few bites never stop you?

Most people in the production of braised chicken claws, most people choose soy sauce or soy sauce, and salt to seasoning, so that the taste of the burn will be particularly general, in fact, a little understanding of the cooking people, prefer to use the put braised material, 1 small package can be burned out of the special great flavor out, not only the method becomes more simple, and especially suitable for beginners to operate. Food seasoning: phoenix claw, braised material, green onion, ginger, beer sprinkles, rice wine, dried chili peppers. Production process:

First step

first, go to the market to choose 500 grams of phoenix claws, clean them up, first use scissors to cut off their fingernails one by one, all resolved, they will be cooled down in the pot.

Step 2

Then, in the pot put into the appropriate amount of Dong Ru and ginger slices, and a little of its deodorized rice wine, blanch 2-3 minutes to fish up, and put into the cool water, rinse again, and control the water after drying, they are all poured into a stone pot,

Step 3

Then, then go to the stone pot and put into the appropriate amount of Dong Ru, ginger slices, dried chili peppers, and then poured into a package of braised pork, while at the same time, pour into the beer sprinkle (not over the raw materials). Into the raw materials not over the beer sprinkles (the role of the deodorization, soften muscle fibers these), large fire boil, the excess white foam skimmed off, and then use a small fire and cover the pot to cook for 30 minutes on it.

Step 4

before the pot, and then go to the stone pot sprinkled into a small amount of green onion, decorative design embellishment can be done, so that the braised chicken claws, not only spicy flavor, and crispy powder glutinous, both into the taste and relieve hunger, no matter any moment, happen at the table are very warmly welcomed. Warm reminder:

Select stone pot cooking dishes bring the following benefits: First, good insulation performance, the second is convenient into the flavor, the third is to reduce the nutrient flow rate of ingredients, especially suitable for cold days when cooking a variety of dishes. In addition, the production of braised chicken claws, with beer sprinkler instead of cold water, will play a multiplier effect, cooking out of the ingredients is not only odorless, and will become more crispy.