As long as the practice of proper phoenix claw will naturally swell, do not have to put anything special.

The practice of tiger phoenix claw, preparation materials: chicken claws: 650 grams, old soy sauce: moderate, soy sauce: moderate, bean paste: 1 teaspoon, dried chili peppers: 6, green onions and ginger: moderate, honey water: moderate, sugar: 1 teaspoon, salt: moderate, star anise: 2 grains, sesame seeds: 2, dahurian dahuricica: 2 pieces, cinnamon: 1 small section.

1, chicken claws clean.

2, cleaned chicken claws minus nails, chopped from the center.

3, put enough water in the pot, put the chicken claws, add ginger slices onion segments, cooking wine, medium heat to a slight boil, change the fire to cook three or two minutes.

4, fish out to dry the surface water brush a layer of honey vinegar water (honey and white vinegar 1:1.5) again to dry the skin.

5, put enough oil in the pot, the oil temperature of five or six percent of the heat into the skin dry chicken claws fried.

6, fried until the chicken claws dry, yellow, fish out quickly into the ice water, soak for three or four hours.

7, ready to seasoning: bean paste, green onion and ginger, cinnamon, anise, sesame leaves, Angelica dahurica, dried chili peppers, etc.

8, the pot of oil, the next into the spices (anise, cinnamon, sesame leaves, dried chili peppers) stir-fried in a small fire, and then into the bean paste.

9, stir fry seasoning into the chicken claws slightly stir fry

10, add the appropriate amount of salt, pepper, soy sauce, soy sauce, cooking wine, sugar.

11, add the water that does not exceed the ingredients, high heat to boil and then turn to low heat to simmer for 1 hour.

12, 1 hour after opening the lid to pick off the onion ginger and other seasonings do not.

13, large fire juice, soup thick can be removed off the fire.