The bad brine, is a scientific method from the aged wine lees to extract the rich aroma of the lees juice, and then with the spicy sauce, refined from the aroma of the lees brine transparent body without precipitation, highlighting the aroma of aged wine lees, fresh and salty taste moderate, meat and vegetarian dipping can be, Qingjiezhi steam, bad slips, soup, stir-fry dishes are suitable.

The practice steps of the chicken claws in the aroma of lees

1, chicken claws washed, with scissors to cut off the nails;

2, the washed chicken claws on the board, with a knife in half chopped;

3, in the pot to put the right amount of water, boiled, will be the onion and peeled ginger pat into the, boiled;

4, will be cut chicken claws poured into the, boiled over high heat, and then poured in the cooking wine and a little white vinegar, turn the fire to continue to cook for another 10 minutes;

5, boiled chicken claws out, rinse with cold water for a minute;

6, the chicken claws after the cold into the container, poured into the ice water, soak for 5 minutes;

7, out of the chicken claws, the aroma of lees brine into the pouring, submerge the chicken claws;

8, put into the refrigerator two hours can be chilled.