Chicken claws soaked in blood water, cut in half. Then cool water on the pot, add cooking wine, ginger, water boiling cover and cook on high heat for 8 to 10 minutes. (feel not cooked, you can cook 20 minutes on medium heat, how do you feel good how to come, the recipe is just a reference)

Please click to enter the picture description

Pour the chicken claws over cold water, rinse several times repeatedly, the chicken claws of the gelatinous wash, until the water becomes clean and clear.?

Please click to enter a picture description

Then soak some water and put it in the refrigerator for 2 hours.

Please click to enter image description

Place the garlic and chili peppers in a blender and give them a few quick whizzes to form large granules.

Please click to enter image description

Squeeze the lemon juice into the chili garlic paste, add a tablespoon of salt and 1 handful of icing sugar, whisk until the icing sugar melts a little, then leave to marinate for 2 hours.

Please click to enter a picture description

This is the state of the marinade for 2 hours, the icing sugar is almost finished melting, and the chili sauce is out of flavor!

Please click to enter the picture description

Chili sauce into a small half bowl of soy sauce, 2 tablespoons of oyster sauce, a little white vinegar, a moderate amount of vinegar, 2 drops of sesame sesame sesame oil, mix well.

Refrigerate the chicken claws, take out, strain the water. Then pour in the chili sauce, mix well and continue to refrigerate for 24 hours. If you are in a hurry to eat, refrigerating for 2 hours is also OK ...... as long as you think the chicken claws are flavorful enough!

Please click to enter a picture description

Please click to enter a picture description