The classic practice of tiger phoenix claws, master this tip, each skin, crispy off the bone, really fragrant
Start a pot of boiling water, add 5 grams of honey, 5 grams of white vinegar, pour into the phoenix claws, turning a few times, cooking for about a minute, pour out the water control.
The classic practice of tiger phoenix claws, master this tip, each skin, crispy off the bone, really fragrant
Another pot of cooking oil, the oil temperature to fifty percent hot, into the phoenix claws, quickly cover the lid, to avoid being spattered by hot oil scalded, open the medium heat frying for about 3 minutes, such as frying the sound of becoming small, change into a small fire.
The classic practice of tiger phoenix claws, master this tip, each skin, crispy off the bone, really fragrant
Push a few times with a spoon, so that the phoenix claws are heated evenly, fried to the phoenix claw skin golden crisp, you can fish out of the oil control.
The classic practice of tiger phoenix claws, master this tip, each skin, crispy off the bone, really fragrant
Put into the cool water, soak for 2 hours standby, so that it is more convenient to phoenix claws from the tiger skin.
The classic practice of tiger phoenix claws, master this tip, each skin, crispy off the bone, really fragrant
A piece of ginger cut into ginger slices; two small green onions cut into segments; into a small handful of red bell pepper, a few peppercorns, two star anise, a small piece of cinnamon, a few pieces of spices standby.
The classic practice of tiger phoenix claws, mastering this little trick, each of the skin, crispy off the bone, really fragrant
2 hours later, take out the soaked phoenix claws, you can now see that the skin has been soaked softly, and put it into the dish.
The classic practice of tiger phoenix claws, mastering this little trick, each of the skin, crispy off the bone, really fragrant
After the ingredients are ready, we began to carry out the next operation
The frying pan is hot, add a little cooking oil, put onions and ginger and spices to burst incense, add the pangolin sauce 5 grams, stir-frying melted away, add a spoonful of water, add 100 ml of beer, and then add a moderate amount of water. Add 15g of soy sauce, 1g of salt, 1g of sugar and 1g of pepper, and shake the spoon to evenly dissolve the seasoning.
The classic practice of tiger phoenix claws, master this tip, each skin, crispy off the bone, really fragrant
Under the phoenix claws, with a spoon to turn a few times, open the medium heat and cook for 30 minutes, or cook 10 minutes with a pressure cooker.
After 30 minutes, remove the lid, turn up the heat and turn off the heat after 2 minutes.
The classic practice of tiger phoenix claws, master this tip, each skin, crispy off the bone, really fragrant
First, the phoenix claws fished out, evenly arranged into the plate standby.
The classic practice of tiger phoenix claws, mastering this little trick, each of the skin, crispy off the bone, really fragrant
Then the soup continued to boil, hooked into a little water starch, so that the soup is thick and sticky.
Lastly, pour the soup on the top of the phoenix claw, put a few parsley to decorate, you can serve.