Look at the following practice

1, soak: pepper water add chopped green onion, ginger and wine, will buy back the chicken claws after rinsing cut off the nails, into the soaking 2-3 minutes spare; soaked chicken claws again scrub clean, especially the claws of the heart of the yellow callus skin to be torn clean. (soaked chicken claws callus skin gently tear can)

2, blanch: pot of water, put ginger, scallion and cooking wine boiled, will be soaked chicken claws into the pot of boiling water blanch to remove the fishy taste;

3, soaking: blanching after a good chicken claws out, rinse with running water to drain the water standby;

4, marinade: salt baked chicken powder with pure sesame oil into a paste, pour into the chicken claws, and then the chicken claws, and then the chicken claws, and then the chicken claws. Paste, pour into the chicken claws in the mix and standby;

5, the chicken claws into a plastic bag rubbing massage, sealed with a sealing clip, into the refrigerator overnight marinade;

6, will be the bottom of the steamer basket with a tinfoil standby;

7, steamer sitting water boiling, will be marinated chicken claws into the steamer basket, cover with a high-flame steam steam. (about 15 minutes)

8, will be removed from the steamer, directly with the bottom of the chicken claws together with the tinfoil removed to the baking tray into the 200 ℃ preheated oven, bake until the skin is dry and fragrant can be taken out (about 5-8 minutes), the production of good salt-baked phoenix claws hot and cold food are suitable.