1, fresh chicken feet, then halogen about half an hour to do cooked, if it is frozen chicken claws, it is recommended to thaw and then halogen, after melting halogen time and fresh chicken claws halogen time is about the same.

2, if the frozen chicken claws do not have to thaw after the brine, do out of the chicken claws are easy to fall off the skin, eat up will not be too rotten, edible taste will be a little worse.

3, brine chicken claws is the most common way to eat chicken claws, it should be noted that, brine chicken claws is recommended to use fresh chicken claws, edible taste better.

4, brining chicken claws is relatively simple, the ingredients needed are onion and ginger, anise, cinnamon, sesame leaves and chicken claws.

5, chicken claws washed clean to remove the nails, and then put the right amount of water in the pot, you can put a little pepper, chicken claws in the blanching is recommended to cold water in the pot, blanching the role of removing the fishy chicken claws.

6, will handle the chicken claws in the pressure cooker, put a moderate amount of water, will be ready onion and ginger, star anise, sesame leaves and other ingredients together, first steamed, otherwise chicken claws is very difficult to rotten.

7, the pot into the cooking oil heating after the sugar fried color, will be fried sugar color into the pressure cooker, and then put into the mix of soy sauce, soy sauce, sugar, cooking wine, etc., cover the lid on high heat and cook can be.