Materials

Phoenix claws, Chenpi, chili peppers, sugar, green onions, ginger and garlic a number of cooking wine in moderation.

Steps

1. Select some frozen chicken claws from the supermarket, pay attention to the joints to choose a little shorter, more meaty chicken claws, so that out of the chicken claws a lot of meat, better taste.

2. Thaw the chicken claws, clean them, and use scissors to cut off the nail part of the front end of the phoenix claw.

3. Boil water in a pot, add a few slices of ginger, and put the treated phoenix claws into the pot. When the water boils, fish away the floating foam on the surface and make sure the chicken claws are cooked. You can add a small amount of sugar here, this can make the color of the phoenix claws more beautiful.

4. Chenpi soaked in cold water, the selection of Chenpi should pay attention to not be able to choose a moldy damp Chenpi, otherwise it will affect the taste.

5. Put some oil in the pot, boil to five mature into the phoenix claw, fry until golden can be out of the pot.

6. Leave the oil in the pot and add onion, ginger and garlic to burst. Add an appropriate amount of water, when boiling add the peel, cook for ten minutes over high heat, add some sugar in moderation.

7. Put the above boiled peel soup and fried chicken claws together into the electric pressure cooker, wait for about fifteen minutes, fresh and delicious peel phoenix claw is out of the pot.

Two, tiger skin phoenix claws

Steps

1. Put the processed chicken claws into the pot, add a few slices of ginger boiled, and fished away the foam.

2. Fish out the chicken claws, you can use honey water to swish again.

3. Put the oil in the pot and fry the chicken claws until golden brown,

4. Add the star anise, sesame leaves, soy sauce and soy sauce into the pot and stir-fry evenly, then add the peanuts that have been soaked in advance.

5. Put in the chicken claws processed, stir evenly, and then put into the steamer, steam half an hour can be.