Practice one

Making ingredients

:500 grams of chicken claws, a bottle of pickled mountain pepper.

Production process

Chicken claws with boiling water over a go fishy, and then another water to cook to the chicken claws cooked through, fish up

Soak phoenix claws

Pick off the big bones, pour the whole bottle of supermarkets to buy the liquid soaked mountain pepper and half a bottle of mountain pepper, and then add their own kimchi canister of kimchi water (if there is no kimchi canister on the pure water and then according to personal taste to add the right amount of salt, salty! (If you do not have a kimchi jar, add pure water and then add the right amount of salt according to personal taste, salty taste a little heavier in order to taste), salt water to submerge over the phoenix claw appropriate, and then put in the refrigerator the next day to eat just right. It is mainly characterized by highlighting the acidic salt flavor of kimchi.

Practice two

Phoenix claws washed to remove the nails cut in half. First blanch in boiling water past fishy. Change the water, put onion and ginger in the water, yellow wine, pepper, star anise and salt, put the phoenix claw into the upper fire, medium-low fire boiled 15-20 minutes.

If you like crispy, 15 minutes, if you like softer texture, 20 minutes.

Prepare a large enough with a lid refrigerator containers, will be a bottle of pickled peppers in the liquid into all, just a little bit, into the part of the pickled peppers, like spicy more put, put about 1/5. add drinking water to half of the containers, add white vinegar, sugar, salt, cooking wine seasoning. The flavor should be enough, according to personal preference for sour and sweet own control, but to be salty enough, otherwise not taste. Put some peppercorns and an anise, a few thick ginger slices, helps to remove the fishy flavor.

Phoenix grabbed out of the pot into the cool water cold through, you can more than a few times over the water to oil. Then put into the right pepper water, to be able to be soaked by the juice. Cover and put in the refrigerator. Soak for two days and then take it out and pick out the phoenix catch and pickled peppers!

Practice three

1, one jar of kimchi water

2, one bottle of wild mountain pepper

3, boil the chicken claws, cool (don't forget to cut off the chicken's fingernails before you cook the chicken claws :P)

Mix the above three points, put them into a special kimchi altar, seal it for a week and then you have it.

Practice 4

Making ingredients

Chicken claws, salt, pickled mountain peppers bought in the market.

Procedure

After the chicken claws are cleaned, connect the pot with water and start to cook, about 3 minutes after the pot has opened, at this time, put the right amount of

salt, and then continue to cook. Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 12 minutes or so with chopsticks inserted, chopsticks can be inserted means that the cooking is good.

Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour, it is best not to put in the refrigerator, because it is easy to string the flavor.

Practice five

1, select a large phoenix claw, cleaned from the center of the chopped (the whole can also be), into the pot of boiling water to cook for 10-15 minutes and then fished out to cool.

2, garlic minced, mountain and sea pepper minced, standby.

3. Put boiling water in a wide-mouth container, pour in the chopped garlic and bell peppers, and let it cool.

4, take the old kimchi water (about the same amount as boiling water), pour into the container of boiling water, and mix well with cold water.

5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.

6, will cook the phoenix claw poured into the cooled kimchi water, soak for 30 minutes. (Generally can be set for a longer time taste better)