Materials

Wine, peppercorns, dashi, scallion segments, ginger slices, 2 pounds of chicken claws, white vinegar, rock sugar, millet peppercorns, minced garlic, pickled peppers 1 bag

Practice

1. Put the washed chicken claws into a pot, add wine, peppercorns, dashi, scallion segments and ginger slices, and cook for fifteen minutes on a high heat, until the chopsticks can be inserted. (Chicken claws cut off the nails, cleaned, chopped into two sections, in order to taste.)

2. Fish it out and rinse it with cold water, then soak it in ice water for a while. Prepare white vinegar, rock sugar, millet pepper, minced garlic and a bag of pickled peppers. The flavor of the pickled peppers varies, I didn't find the bottled ones in Carrefour, so I bought the Sheng Yuan ones temporarily this time, and the flavor is also very positive.

3. Add garlic, a whole bag of pickled peppers with the juice inside, vinegar, ginger, salt, millet pepper segments, rock sugar, mix well and soak the chicken claws in it in the refrigerator to soak overnight can be eaten.