Instruments

Phoenix claws 10, 400 grams of pickled peppers, a dozen peppercorns, 1 dashi, 5 pieces of ginger, 2 spoons of salt, 20 grams of white wine, 10 grams of white vinegar.

Practice

1, the preparation of raw materials, 10 phoenix claws, 400 grams of pickled peppers, peppercorns and dashi. If the pickled pepper is particularly spicy only 200 grams can be used, if the pickled pepper is not particularly spicy to use 400 grams. Different brands of pickled peppers, the spiciness is also different, you can try it yourself.

2, phoenix claw clean, cut off the nails. Add water, phoenix claws, ginger pieces, peppercorns and spices in the pot, add 10 grams of white wine and 1 spoon of salt after the water boils, and cook for 8-10 minutes. Cooking phoenix claws for a short period of time chewy, too long meat and no chewy, 8-10 minutes of time is just right, 3, boiled phoenix claws fish out and put under the faucet repeatedly rinsed, rinsed off the grease and impurities. Cold water immersed phoenix claw meat taste is also more powerful.

4, phoenix claws in a container, add 400 grams of pickled peppers, add a bowl of cold boiled water, or water dispenser in the water, the water is not more than the phoenix claws appropriate, add a spoonful of salt.

5, in adding 10 grams of white wine 10 grams of white vinegar.

6, cover the lid, put in the refrigerator freezer, placed in a day you can eat, but placed 2 days later the flavor will be better, more flavorful.