Materials Preparation:

IngredientsChicken claw 500g

IngredientsGinger/scallion/pepper/anise/pickled pepper 20g each.

SeasoningWhite vinegar 5g/wine 10g/maltose/white vinegar/soya sauce 10g/chicken powder 1g/pepper 1g/white sugar

- -Specific production methods-

First step:Ingredients:We prepare 500 grams of chicken claws, cleaned with water, ginger slices, cut into thin slices, scallions cut into sections, cut into horseshoe slices, add a handful of peppercorns and two star anise standby~

Step two:Mourning water. Then, we blanch the chicken claws, boil the water in the pot, pour the washed chicken claws into the pot, put the chicken claws in cold water, so that it is easier to boil the bleeding water. Add 5g of white vinegar and 10g of cooking wine to deodorize~

Step 3:Turn over and add 10g of maltose, fully dissolve the maltose and keep turning over so that the chicken claws are evenly heated. When the water boils, fish out the floating foam in the pot, blanch for about a minute, pour out the chicken claws to control the water and wait for use~

Step 4:Finish the oil in the deep fryer. When the oil temperature rises to 50 percent hot, and the oil surface is slightly smoking, put the chicken claws into the pan and quickly cover the pan with a lid, because the chicken claws will explode when they meet the hot oil, and they will be easily burned by the hot oil. Gently shake the skillet to avoid the chicken claws sticking to the bottom of the pan. Open the pan when you don't hear the popping sound~

Step 5:Dip the chicken claws with a spoon to heat them evenly and fry them on low heat for about 3 minutes. When the surface of the chicken claws is golden brown, remove and soak in water for 20 minutes. The purpose of this step is to let the chicken claws absorb enough water to remove the tiger spots~

Step 6:After 20 minutes of frying, the chicken claws have become fat. Remove the chicken claws and set aside on a plate. When the oil is hot, pour the prepared small ingredients into the pan, burst incense, add 20 grams of pickled peppers, stir-fry the red sauce, pour a spoonful of water from the pan, add 10 grams of cooking wine to deodorize the fishy, and add 10 grams of soy sauce. Add the chicken claws to the pot and add the chicken.

Step 7:When you want to cook, turn off the heat, take out the chicken claws, put them on a plate, and pour the soup evenly~