Chicken claws cut off the nails, cold water in a pot, add onions and ginger, cooking wine blanching. Fish out and wash, put into a bowl. Add millet chili, onion, garlic, scallions, coriander, soy sauce, vinegar, soy sauce, sesame oil, salt, sugar, lemon slices and mix well. Chill in the refrigerator for two hours. Hot and sour appetizing, very tasty.

2. Braised chicken claws

Prepared chicken claws clean, put the pot, put ginger and cooking wine blanching after washing with water. Boil oil in a pot, popping ginger and garlic, pour in chicken feet, a package of braised ingredients, a bottle of beer, a bowl of water, cover and simmer is 30 minutes, sprinkle millet chili, chopped scallions. Braised chicken claws are ready.

3. Tiger skin chicken claws

Chicken claws cut off the nails, cleaned and cold water in a pot, add onions and ginger and cooking wine, a little honey (to the chicken claws on the color), guys blanch blood foam skimmed off the bloody froth, fished out of the drained water and spare.

Prepare accessories, small onions cut off, garlic crushed, ginger cut into slices, put in a bowl, put a handful of dried chili peppers, a handful of peppercorns and a marinade meat packet.

Start a pot to burn a wide range of oil, oil heat under the chicken claws, immediately cover the lid (so as not to splash oil on the face), deep-fried to golden brown out of the oil.

Another pot of oil, the next onion, ginger and garlic, dried chili peppers and peppercorns sautéed, put a spoonful of bean paste fried red oil. Put one or two old white dry to fishy, add water, put fried chicken claws, add salt, chicken essence, sugar, soy sauce, soy sauce, oyster sauce, pepper seasoning. Stir fry evenly add marinated meat packets, high heat boil to low heat and cook for 20 minutes, turn off the heat and then soak for 20 minutes, out of the pan on the plate.

4 sauce chicken claws

Chicken claws cut off the nails, in the joints of a knife wash. Cold water in a pot with wine blanching, pull out and wash, standby.

Boil oil in a pan, hot oil under the onion, ginger, soybean paste fried sauce flavor. Put the chicken claws, add soy sauce, oyster sauce stir fry evenly, add water, add salt, chicken essence, sugar, marinated meat packet, soy sauce seasoning. Boil on high heat and turn to simmer for 15 minutes. Soup thickened, sprinkled with chopped green onions on a plate.

5. Pickle chicken claws

Chicken claws cut off the nails, wash and cut in half. Cold water in the pot, add onions and ginger, cooking wine to fishy. Blanch the foam after skimming the foam, cook for five minutes. Fish out and soak in ice water, wash off the surface of the grease.

Add water to the pot, put peppercorns, star anise, sesame leaves. When the water boils, simmer for another ten minutes, pour out and let cool.

Cleaned chicken claws into a bowl, add pickled peppers, millet spicy, ginger and garlic, lemon slices, perilla leaves. Then add two spoons of rice at the vinegar, a spoonful of sugar, a spoonful of soy sauce, two spoons of salt with the vinegar water and cooled material water, mix well. Put in the refrigerator for four hours.