Pickling tools: glass bowl or other large containers

Raw materials: good quality chicken claws catty, lemon half, onion half, celery three, wild peppercorns (i.e., millet peppercorns) two bottles, pepper, cinnamon, anise, pepper, garlic, ginger, and other vegetables (carrots, lettuce and other crispy vegetables can be)

1, lemon slices, onion slices, celery stems with a knife broken

2, ginger, garlic pat, cleaned, cinnamon, anise, and so on.

2, ginger, garlic broken, pepper, cinnamon, anise washed and dried, wild peppercorns cut into pieces, into the container;

3, phoenix claw washed, boiled in water to break the raw (different flavors around the world, the Mianzhu Qingdao practice is to cook chicken claws to the softer, boneless, avoid not to cook too long so that into the Mianzhu too rotten), boiled and then fished out, washed with water to remove the Floating powder, cut into two to three pieces, dry;

4, dry phoenix claws into the altar, will shoot a good lemon, onion, celery covered with it

5, will be boiled water in a large bowl, cooled down by adding garlic, pickled red peppers, wild peppercorns, ginger, peppercorns

6, take the old altar of kimchi water (the weight of the amount of water and boiled water), poured into the water

7, drying the phoenix claw, will shoot a good lemon, onion, celery a pass into a large glass bowl, soak for more than 30 minutes.

Practice two

The difference with the first method is that this method does not resort to the old kimchi water, but rather the use of brine direct fermentation. Steps 1~3 are basically the same as method one.

Pickling tools: glass kimchi altar (made of glass Sichuan kimchi altar)

Raw materials: good quality chicken claws a catty, the old altar kimchi water, lemon half, half an onion, celery three, wild peppercorns (i.e., millet peppercorns) two bottles of pepper, fresh peppercorns, cinnamon, star anise, pepper, garlic, ginger (the best is to soak out of the bubble with the Sichuan kimchi altar ginger), other vegetables (carrots, lettuce and other crisp vegetables can be)

1, the lemon slices, sliced onions, celery stems with a knife broken

2, ginger, garlic broken, pepper, cinnamon, star anise washed and dried, wild peppercorns cut into small pieces, put into a glass altar;

3, phoenix claw washed, boiled in water to break the raw (different flavors around the world, the Mianzhu Qingdao practice is to cook the claws of the chicken to the softer, boneless, and not to cook for too long so as to become a Do not boil too long so that into the soft over rotten), boiled out, wash with water to remove the floating powder, cut into two to three pieces, dry;

4, dry phoenix claws into the altar, will shoot a good lemon, onion, celery covered with it, and then into the Sichuan wells salt and monosodium glutamate (MSG), cover, in the mouth of the altar with water to seal, one day to two days after the long can be fished out to eat.

Now there are packaged pickled chicken claw snack brands across the country, the name brand varies. It is advisable to choose a national health license mark of the brand to eat, so as to avoid the use of harmful chemicals to bleach the harmful phoenix claws. Consumers should not choose unsafe brands for their food. In terms of flavor, the best or store folk production is the most unique and fresh, while the real phoenix claw will generally be slightly yellow.

Practice three

Wash and remove nails cut in half. First in boiling water blanch past fishy. Change the water, in the water into the onion and ginger slices, yellow wine, pepper, star anise and moderate salt, will be put in, on the fire to boil, medium-low fire muffled cooking 15-20 minutes. If you like crunchy, it will take 15 minutes. If you like softer texture, it will take 20 minutes.

Prepare a large enough with a lid refrigerator containers, will be a bottle of pickled peppers in the liquid into all, just a little bit, into the part of the pickled peppers, like spicy more put, put about 1/5. add drinking water to half of the containers, add white vinegar, sugar, salt, cooking wine seasoning. The flavor should be enough, according to personal preference for sour and sweet own control, but to be salty enough, otherwise not taste. Put some peppercorns and an anise, a few thick ginger slices, helps to remove the fishy flavor.

After the pot is put into the cool water to cool through, you can more than a few times over the water to remove the oil. Then put it into a good pair of pickling water, to be able to be soaked by the juice. Cover and put in the refrigerator. Soak for two days and then take it out and pick out the pickled peppers!

Practice four

Soaked pepper phoenix claw

1. Wash and chop from the middle, into the pot of boiling water to cook for 10-15 minutes and then fish out to cool;

2. Garlic and chili pepper chopped, standby;

3. Boiling water held in a wide-mouth container, pour chopped garlic and chili peppers, cool;

4. Take the old altar kimchi water (about the same amount as boiling water Add pepper, pepper powder, whole chili pepper, chili water, monosodium glutamate (MSG) and salt;

6. Pour into the cooled kimchi water and soak for 30 minutes (usually it can be left for a longer time for a better taste);

7. Plate.

Process tips

If you don't have pickle water, use a bottle of wild peppercorns (good quality), chop the wild peppercorns finely, put them in a pot, and add wild peppercorns, salt, monosodium glutamate (MSG), and cooled boiled water to make pickle water.

Practice five

Main ingredients: 500 grams Pickled red pepper and millet pepper 5-10 [1] garlic 10-15 cloves Ginger 1 pepper 5 grams Pepper 2 grams pepper powder

Materials wine a tablespoon Pickle water moderate amount of water moderate amount of boiling water

Production Steps: 1, clean and cleaned from the center of the chopped and spare; ginger cut into slices.

2, put into boiling water and cook for 10-15 minutes, then pull out to cool and drain.

3, the boiling water in a large bowl, cooled, add garlic, pickled red pepper, ginger, pepper.

4, take the old altar kimchi water (weight and the amount of boiling water), pour into the water, add cooking wine, pepper, and then mix thoroughly.

5, pour into the cooled kimchi water, soak for 30 minutes.

6, you can add celery, carrot sticks, onions and other vegetables, the flavor is better.