Raw materials:

Chicken claws 2 pounds, 8 grams of King Chili (do not like to eat too spicy can be less), Angelica dahurica 4 grams, 8.5 grams of cinnamon, 8 grams of peppercorns, anise 10 grams of green peppercorns 10 grams of cumin 7. grams of ginger 8 grams of good ginger, 60 grams of green onions, ginger 20 grams.

Methods:

1, first of all, put the chicken claws into the water to soak down the blood, soak some water is mainly chicken claws to eat not fishy, no odor, and then soak as much as possible when you use your fingers to squeeze down the chicken claws, chicken claws of the blood squeeze out.

2, soak 10 minutes or so, the basin will have blood water out, this time to change the water, so that repeated soak several times, the chicken claws soaked in the color of the more white, make the chicken claws taste more delicious.

3, the following began to deal with chicken claws on the fire, pot on the fire with water, and then add a spoonful of maltose, add maltose, after using a spoon to stir in the pot, this operation is mainly to let the maltose fully diluted and water, and then add a little white vinegar, maltose and white vinegar is to let the chicken claws after frying the role of the tiger's skin.

4, and then into the chicken claws boiled water, add a little wine to remove the odor, water boiled and poured out the chicken claws to control the water, boiled chicken claws do not use cold water to rinse, it will be washed away chicken claws sticking to the top of the maltose, affecting the effect of the tiger's skin.

5, pot cleaned and heated to add an appropriate amount of vegetable oil, add a frying pan before the pot to prepare a pot lid, because the oil will explode when frying chicken claws to prevent injuries, remember that this point must be noted, the fire has been heated, the oil temperature of 200 degrees when the next chicken claws frying, under the chicken claws should be quickly after the lid, this time will be hear the explosion of the pot.

6, fry about 30 seconds, the pot explosion sound is not too obvious, lift the lid with a spoon to turn the chicken claws, and then cover the lid again to fry, can not hear the sound of the explosion can be taken off the lid, this time must be careful, there may be splattered with oil, with a strainer back and forth to turn things chicken claws.

7, the chicken claws fried color golden brown, dry skin, a lot of small bubbles, the chicken claws out of the oil out of the wash, ready to fry small ingredients.

8, pot of oil 250 grams, down into the bean paste 80 grams, and then on the fire fried bean paste, the bean paste fried red oil, fried crispy, and then add water 5 tablespoons of weight and then 4.2 pounds or so, high heat to the broth boil. Then adjust the small fire to simmer for about 1 minute, use the oil wire to slag out of the bean paste, pour the simmering soup in a basin for spare, the following began to fry spices.

9, pot add the right amount of oil, down into the spices and onions and ginger stir-fried except green pepper, and then in the addition of King Pepper, stir-fried after adding a spoonful of water, stir-fried spices this step, to control the temperature, do not stir fry, and then stir-fried spices poured into the broth, and then finally add the green pepper, the green pepper directly added to the water boil to make the chicken claws hemp flavor more concentrated, and then do a good job of brine soup on the heat, adjust the small fire simmering for about 15 minutes, this is to do tiger chicken claws brine soup, the initial production is complete.

10, the following time to use the simmering brine soup chicken claws soak water, chicken claws soak water can be removed after frying grease, you can not soak directly into the brine soup, the flavor difference is not too big, soak time is about 10 minutes, soak the chicken claws with water and then wash a few times standby.

11, 15 minutes later, soak the chicken claws into the marinade soup, adjust the small fire slightly open, add 25 grams of salt, 8 grams of sugar, 40 grams of soy sauce, 10 grams of rice wine, 10 grams of chicken powder, cook over low heat for 20 minutes and then turn off the fire to soak can be soaked time of 2 hours or so more flavorful, better effect of the skin of the tiger, if you are in a hurry to eat, you can appropriately increase the cooking time. You can increase the cooking time appropriately.

Key points:

1.? The above ratio is the chef show quantified, you can follow the ratio operation The finished product is spicy and fresh

2.? Take care of your safety when frying chicken claws.

3.? Don't cook chicken claws with high heat, the soup evaporates too much and the chicken claws made will be too salty.

4.? The longer the tiger chicken claws are soaked, the more flavorful they are, and the better the flavor is after the second heating after soaking.

5.? This marinade can be marinated chicken wings, duck head, duck wings and other raw materials.