Making black bean sauce phoenix claws need to prepare some ginger, some chicken claws, chicken claws long bones and nails removed, and then in the cold water inside the pot to add an appropriate amount of pepper, cooking wine, spices, ginger, garlic, scallions, cook for about twenty minutes out of the spare. After blanching put into add starch quickly stir, do not add too much, stir evenly after the water control dry, and then prepare a pot of water, add some green onions and ginger standby. Prepare a non-stick pan, add some peanut oil, oil temperature to sixty percent hot when the chicken claws put down to fry, one by one, to avoid sticking together, if there is oil then you can use the lid of the pan a little bit of blocking. Fried chicken claws quickly into the onion and ginger water, soak for about twenty minutes, it is best to prepare a larger container, the tempeh, pepper, garlic, soy sauce, soy sauce, sugar to the container inside and mix well, placed five minutes, and then put the soaked chicken claws seasoning together, mixing well into the steamer to steam to the gas after the steamer and then steam over a small fire for one and a half hours, the longer you steam the better. After steaming the plate topped with soup, the flavor is very good.

Black Bean Steaming Phoenix Claw Practice Tips

Do Black Bean Steaming Phoenix Claw, must pay attention to put into the cool water soak, so that the chicken claw skin expansion, can become a tiger skin chicken claw, so the taste is more good, should add some more green onions, ginger and cooking wine, so that you can achieve a better freshness as well as deodorization effect. Before frying the chicken claws of the water control dry, otherwise it will splash everywhere, you can add peanut oil or salad oil, so that the taste will also become better.