[Side dishes]: green onion, ginger and garlic

[Seasoning]: cooking wine, cinnamon two pieces, three pieces of spices, fruits of grass, star anise, peppercorns, pepper, mace, soya sauce, soy sauce, oyster sauce, balsamic vinegar, table salt, rock sugar

| Cooking process |

1); first of all, frozen chicken claws soaked until defrosted, the nails are clipped off, cold water Fly water in a pot, add a spoonful of cooking wine, a few slices of ginger, turn on high heat until the water boils, continue to blanch for 3 to 5 minutes, lift up and control the water and standby, dry until there is no moisture inside the surface.

2); chicken claws thoroughly dry, in the chicken claw skin smeared with a moderate amount of honey for the sugar color, start a pot of oil, the amount of oil must be able to wipe over the chicken claws, large fire until the oil began to bubble, immediately throw the chicken claws into the pot, and quickly cover the lid of the pot, adjusted to a small fire slow frying, remember to action must be sharp, because of this frying chicken claws, splash of oil such as firecrackers, frying chicken claws golden brown caramel color, and color evenly! You can turn off the heat and fish up.

3); deep-fried chicken claws after fishing up, dry oil immediately thrown into the ice water, so that deep-fried chicken claws quickly cooled to do meat and bone separation, soak for about 30 minutes to the point of being able to see, chicken claws outside the skin of the tiger skin wrinkled, even if it is successful.

4); chicken claws chilled to completion, fishing up and dry water into the pressure cooker, add green onions, ginger and garlic sections, cinnamon, sesame leaves, grass nuts, star anise, the right amount of mace and peppercorns, add wine, oyster sauce, soy sauce, soya sauce, rock sugar, salt, properly stirred to join the chicken claws just wiped boiling water, press the button to cook the meat, using the pressure cooker to boil about an hour.

5); cooking time to the point of completion, if not in a hurry to eat, so that the chicken claws in the pressure cooker soak more stew will be, so that the flavor is more rich and tender, take out and put on the plate, and then in accordance with personal taste to add chili pepper or edamame mixed on the pot steaming, steaming to the point of the traditional Hong Kong-style tiger pineapple claws la, taste a piece of crispy skin, tender, meat and bone separation, the sauce color is soft and rotten delicious!