2, with a pot of water, put the chicken claws in, put some salt, a little bit of ginger, a little bit of vinegar. A little vinegar. Open high heat to cook.

3, until the pot of oil star out, the water boiled, the surface of the water there is a little bit of spoils of the small foam, the chicken claws fished out, cleaned with water, the pot of water to the drop, this step is mainly to clean the chicken claws on the invisible dirt again, by the way, to go to the point of fishy taste

4, once again, with the pot filled with water, the chicken claws into the, this time there is what the condiments, that is, put it in, I will put the salt, generally, dried chili peppers, soy sauce, vinegar, ginger, and then put it in. I usually put salt, dried chili peppers, soy sauce, vinegar, sliced ginger, garlic seeds will also be chopped, to the back of the midway to put in, vinegar, cooking wine, do not like to amplify the material / star anise, cook out of the taste of things do not like. Remember that the water should be no more than chicken claws and a little more, not open the fire to cook behind the water is not enough.

5, open the fire to cook

6, halfway to pay attention to look after the chicken claws cooked to what extent, generally cook to the water did not have no chicken claws, almost open to be cooked, changed to a small fire and then slowly cook down. You can eat, do not wait for the water to boil dry, the water to the back of the chicken claws will be frozen, more delicious than chicken claws.

PS. indispensable materials, salt needless to say, balsamic vinegar, ginger, dried chili peppers, soy sauce is used for coloring. The other less it does not matter