Can do the most usual on the phoenix claw, gizzard, pork knuckles, pigeon belly, pork rinds, etc., a lot of gazpacho.

Introduction of a pickled chicken claw gazpacho practice

A, pickled chicken claw production ingredients:

Phoenix claw 1000 grams, wild pepper 50 grams.

Sauerkraut sour water some, celery, pepper, monosodium glutamate, chicken essence, salt, pepper a little.

Two, pickled chicken claws practice detailed steps:

1, selected a large phoenix claw, cleaned from the center of the chop (the whole is fine), into the pot of boiling water to cook for 10-15 minutes and then fished out to cool.

2, garlic minced, mountain and sea pepper minced, standby.

3, boiling water in a wide-mouth container, pour chopped garlic and mountain sea pepper, cool.

4, take the old kimchi water (about the same amount as boiling water), pour into the container of boiling water, and mix well with cold water.

5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.

6, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes (generally can be set for a longer period of time tastes better) plated.

Three, pickled chicken claws practice tips:

1, garlic and mountain sea pepper in the boiling water is not cold when poured into the more can force out its flavor.

2, you can add some celery, red pepper and so on.