Wash the bought phoenix claws, boil with water for about 15 minutes, put the right amount of salt while cooking. When cooked, fish out with cool water to soak. Find a small altar or a large enough glass jar, put the phoenix claws, the morning glory pepper with the juice poured in, add water (not too much, all the juice over the phoenix claws can be), monosodium glutamate, sugar, white vinegar, salt to the right amount (according to their own preferences to adjust the proportion of my own preferences, I like to be slightly salty :)) soak up on the line, the best to put it in the refrigerator!

2, a day can be a longer time may be more flavorful in the refrigerator the longest I have not tried I think not more than 3 days it

usually do not do a lot of one or two days certainly eat up a day after the 1 day can be (mainly depends on the texture you need in fact, you can be dipped in the juice to eat at that time), but remember to fish phoenix grab chopsticks to be sure that clean or will accelerate the deterioration of the soup is also the time is not too long to eat quickly. time can not be too long to eat quickly or easy to deteriorate (especially in summer)

3, chili pepper should be the kind of small pointed green chili pepper absolutely can not use soy sauce, vinegar must be white vinegar

Method two,

Buy a box of chicken claws packaged in the supermarket, a bottle of pickled wild peppercorns produced in Guangxi, go home and practice.

1, chicken claws washed, blanched with boiling water, in the cool water to cook. Because of the use of pickled peppers, I estimate that the spice is not necessary, just put a little ginger to fishy flavor, a little salt. Cooked chicken claws fished into a large glass bowl first put aside.

2, do the juice. I got half a pot of water (to be able to completely cover the chicken claws so much water) put sugar, vinegar to boil, but also to half a bottle of pickled peppers, immediately full of choking chili pepper taste a little rolled quickly turn off the fire, pour the juice to the chicken claws while it is still hot.

3, plastic wrap seal. I don't need to put it in the refrigerator. The original post said to put three hours to eat. I put it there because I made it at night and took it out for dinner the next day. Oh, surprise surprise ah ---- a bowl of water all into a crystal clear jelly! It's simply better than the ones made on purpose. The actual meat jelly is not so tough, soft and smooth scooped into the spoon trembling slightly, huh, a little like the best state of yogurt ah. How come the recipe doesn't say it's frozen? My Cracker Barrel loves this kind of jelly.

Taste the chicken claws, en, very spicy, pickled pepper flavor cover the sweet and sour taste also. +1 eat feel addicted, I can not, next time put less pickled peppers. Oh

Method three,

Shan pepper bubble phoenix claw is a Szechuan dish, one of the pickles.

1 Change the phoenix claw into small pieces, blanching, another change of water with white vinegar and cook on high heat for fifteen minutes until cooked, water rinse and cool.

2 Pickle wild pepper with water poured into the container, add ginger, scallion, pepper, Sichuan pepper section, refined salt, water, stir until dissolved, under the main ingredients, put into the refrigerator, soak 3-12 hours to eat.

Method four,

Phoenix claws a catty, vials of wild peppercorns 2 bottles [you can also put pickled pepper]

First the phoenix claws cooked [small fire do not cook the skin] over the cool, look for a pot to put a bottle of vinegar in the phoenix claws into the soak for two hours fished out

Then look for a small pot poured two bottles of pepper poured into the boiling water [feel the chicken claws on the line]

Put the salt! adjust the mouth, and then put a little sugar [a small spoon], monosodium glutamate, chicken powder

When the pot of soup cooled, and then put the phoenix claw in, soak overnight can eat!

Phoenix claws to choose a good, first chopped off the limb armor, and so cooked after the cool phoenix claws chopped open, so good flavor!

Method five,

Soaked pepper phoenix claws

Raw materials: raw chicken claws 400g, wild peppers 1 vial (supermarkets are available), soaked lantern peppers 5, 300 grams of white vinegar, 200g of sugar, salt, monosodium glutamate, cooking wine, onion, ginger, pepper, a little.

Practice: Wash the chicken claws and cut off the toes, put water in the pot, put chicken claws, put wine, onion and ginger and cook on high heat for 5 minutes, pay attention, do not cook the chicken claws rotten.

Chicken claws out of the cool, prepare a sealed container, general microwave oven with a glass jar can be, the white vinegar, sugar, pickled peppers, wild peppercorns, salt, monosodium glutamate (MSG) put down, and then into the chicken claws fully mixed, you can add a moderate amount of cold water, in order to have no chicken claws as a limit.

The next step is a long wait, put the soaked chicken claws in the refrigerator inside the freezer for 3 to 5 days, and then take out to eat it.