Step 2/9
Put the chopped chicken claws into a pot of cool water.
Step 3/9
Boil the water for 3 minutes and turn off the heat, mainly to remove the blood foam from the chicken claws.
Step 4/9
Pour out the chicken claws, put them in cool water to wash and set aside.
Step 5/9
Next, we prepare large white onion, ginger, coriander leaves, small green onion, star anise and cinnamon standby, as shown in the picture.
Step 6/9
Heat the wok, put the white onion, ginger, star anise and cinnamon in it and stir-fry for a few seconds to bring out the flavor.
Step 7/9
Put in the blanched and cleaned chicken claws and stir-fry for a few seconds over high heat (Note: Do not stir-fry for too long).
Step 8/9
Add boiling water over the chicken claws, then add oyster sauce, dark soy sauce, sugar and salt to cook together.
Step 9/9
When the soup is almost dry, add cilantro leaves and green onions and stir-fry quickly for two seconds to turn off the heat and serve.
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1, chicken claws wash clean, cut off the nails on the claws.
2, chicken claws into a pot of cool water.
3, water boiling boil 3 minutes off the fire.
4, chicken claws into the cool water to wash.
5, quasi good large white onion, ginger, coriander leaves, small onions, anise and cinnamon.
6, the white onion, ginger, star anise and cinnamon fried flavor.
7: Add the chicken claws and stir-fry over high heat for a few seconds.
8, add boiling water, add oyster sauce, dark soy sauce, sugar, salt and cook to taste.
9, put the coriander leaves and small green onions quickly stir fry two off the fire, plate.