Garlic phoenix claw practice: 1, chicken claws to the toe tip and impurities, wash clean; garlic peeled and minced into a fine paste; half of the green onion cut flowers, the other half of the onion knot; ginger half minced, the other half sliced; 2, the pot washed, into the water boiling, put into the chicken claw blanching, to remove the odor, fish out and clean. Another pot of water, into the chicken claws and onions, ginger, cooking wine, boil and then switch to a small fire, almost cooked when the salt, taste can be out of the pot, while hot, remove all the bones of chicken claws; 3, the oil is hot, sautéed chopped green onions, minced ginger, garlic, out of the aroma, pour into the appropriate amount of broth, add monosodium glutamate, pepper, boiled into a brine, and then after the demolition of the bones of the chicken claws into the pot to be immersed in the pot, the pot away from the fire, to be naturally cooled, fished out can be eaten, if the If the garlic flavor is not enough, you can also chicken claws out of the pot and then mixed with the right amount of garlic can be.