Instruments: chicken claws 15 pickled pepper 200 grams of ginger 5 slices of peppercorns 100 grams of sugar 50 grams of white vinegar 20 grams of salt, cooking wine a moderate amount

Production process:

1, the main ingredients standby, chicken claws cleaned to remove the fingernails, the first one in two, and then there is a finger side of the split into two.

2, cut the chicken claws, blanch standby, rinse clean

3, another pot into the water, put pepper, ginger slices, dripping into the wine, then into the chicken claws seasoned with salt, large fire boil to medium-low heat.

4, cook about 8 minutes or so, chopsticks can easily penetrate the chicken claws can turn off the fire, the chicken claws out, tap water to rinse cool

5, in order to make the chicken claws dry faster, I put ice (can make the chicken claw skin contraction, and then eat very Q.)

6, prepare a large container, put the pickled peppers and pickled peppercorns in the water (I put the pickled peppercorns from the middle of the cut, you can use the entire .)