Ingredients

Chicken claws 12

Vegetable oil 30 grams

Bean paste 1 spoon

Spicy hot pot base 30 grams

Scallion 1

Ginger 10 grams

Materials 10 grams of wine

Lao Soya Sauce 5 grams

Angle star anise 1

Methodology / Steps

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Pepper 1 gram

Methods/steps

1. chicken claws remove the nails wash, chicken claws from the middle of the cut, so that more flavorful good cooked, ginger cut into slices, spicy skin with cool water bubble.

2. Chicken claws cold water in a pot, add 2 spoons of cooking wine and a little ginger, boil over high heat blanching, fish out and wash and spare.

3. rice cooker energized, select the function of fast cooking rice, the inner liner smeared with vegetable oil, cover the lid of the pot, the oil is hot, laying on the large onion segments and ginger slices, star anise, peppercorns, sesame seeds, cinnamon, garlic stir-frying aroma.

4. Add bean paste and spicy hot pot base to stir fry the flavor out of the red oil.

5. Add chicken claws and stir fry evenly.

6. Add soy sauce and stir-fry evenly colored.

7. Then pour in beer and water (I total **** with 200ml beer, beer and water do not add more than the ingredients slightly less than good) simmering. Because the size of each pot is different, as long as the beer and water and ingredients can be flush. Cover the pot with a lid.

8. or fast cooking rice function, boiling after the flavor.

9. About 30 minutes to cook, use chopsticks to gently zap, can be zapped into the power can be unplugged, sheng out sprinkled with green onions can be.