Practice 1

Select a large phoenix claw, cleaned from the center of the chop (the whole is also good), into the pot of boiling water to cook for 10-15 minutes and then fished out to cool.

2, garlic minced, mountain and sea pepper minced, standby.

3, boiling water in a wide mouth container, pour chopped garlic and mountain sea pepper, cool.

4, take the old altar kimchi water (about the same amount as the boiling water), pour into the container of boiling water, and mix well with cold water.

5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.

6, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes. (Generally can be set for a longer period of time taste better)

Practice 2

1, kimchi water a altar

2, a bottle of wild mountain peppers

3, the chicken claws boiled, cooled (don't forget to cut off the chicken's fingernails before cooking the chicken claws :P)

Will be the above three points mixed together, put into the special kimchi altar, sealed for a week and then you have it.

Practice 3

Ingredients: chicken nails, salt, pickled mountain peppers bought in the market.

How to do: chicken claws clean, the pot to connect the water, began to cook, about 3 minutes after the pot opened, at this time to put the right amount of salt, and then continue to cook. Chicken claws can be cooked as long as the nine mature, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted to indicate that the cooking is good.

Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour, it is best not to put in the refrigerator, because it is easy to string the flavor.

Practice 4

Phoenix claws washed to remove the nails cut in half. First in boiling water blanch the past fishy. Change the water, put onion and ginger in the water, yellow wine, pepper, star anise and salt, put the phoenix claws into the upper heat, medium-low heat and simmer for 15-20 minutes. If you like crispy, 15 minutes, if you like softer texture, 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.

Phoenix grabbed out of the pot into the cool water cold through, you can more than a few times over the water to oil. Then put into a good pair of pickled pepper 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 phoenix catch and pickled peppers!

Practice 5

Raw materials: chicken claws, salt, the market bought pickled mountain pepper.

How to do it: after washing the chicken claws, connect the pot with water and start to cook, about 3 minutes after the pot opened, at this time put the right amount of salt, and then continue to cook. Chicken claws can be cooked as long as the nine mature, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted to indicate that the cooking is good.

Put the chicken claws into the plate, and then let it cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour, it is best not to put in the refrigerator, because it is easy to string the flavor.

Return to the meat

Do back to the meat, the key in the fine word, the simpler it is, the more attentive you have to be; one is to choose the meat to be fine: to be the day of the slaughter of fresh pork, hind leg two cuts, fat four skinny six wide and three fingers, too fat is greasy, too skinny is scorched, too wide and too narrow are difficult to mold; two is to cook the meat to be seasoned: water to cook the meat, it is difficult to meat, so after the water rolled open, it should be put into the ginger (with a knife and patted open) first, Onion knots, garlic, pepper hanging soup, such as soup gas aroma, and then into the clean pork, six mature on the pick up and standby, can not cook too soft; Third, cut meat to clever: many people wait for the meat is cold and then cut, fat and thin easy to break, hot and hot, it is difficult to cut evenly, know how to chef, the pick up the meat put in cold water to soak a dip, while the outside of the cold inside the heat of the knife, and now there is a refrigerator, you can put the meat just boiled into the freezer! Two or three minutes, which is better cut; four is the ingredients to be justified: bean paste must be authentic Pixian bean paste, chopped fine with a knife, sweet pasta sauce should be colorful black bright, sweet aroma of pure, soy sauce to be thick can be hung on the wall of the bottle; five is the simmering to get the right fire: some of the people in the home chef, accustomed to the cold pot to put oil, but also accustomed to directly put the raw oil simmering cooked dishes, in general, this is a taboo of cooking. Cold pot hot to strength, oil temperature is too high, raw oil boiled, soot is too heavy, choking into the dish, the loss of the original flavor of the dish. Therefore, the pot should be hot, into the oil has been boiled, do back to the meat should also be put a little oil, preferably boiled vegetable oil, vegetable oil and meat lard fusion, more fried flavor. Should wait until the pot is hot, into the oil has been boiled, vegetable oil and meat in the lard fusion, more fried flavor, now the city people, has very little vegetable oil, Moreover, the market can rarely buy the texture of mellow vegetable oil, then you have to use the blended oil. Others are afraid that the oil is too heavy, simply do not put oil, cut pork directly into the pot frying, so that the oil is not heavy, but the meat is also dry and burnt, the entrance is difficult to slag, all the back to the pot of pork in the dry aroma of Xu Xu came to the soft. In fact, the oil is too heavy, under the ingredients and seasonings before, pour out some is.

The oil in the hot pot to forty percent of the temperature hot, you can put the meat frying. Cut meat, put a while, the meat will stick together, if you want to fry scattered, easy to make the fat and thin separation, if you let the meat to be adhering to the oil melted away, dispersed, and easy to cause under the scorched on the greasy, frying is not uniform, therefore, cook the meat of the soup to maintain a certain temperature, the meat into the pot before the use of a ladle to blanch the meat in the soup, and then into the pot frying, so that the fat and thin, but also, a certain amount of water on the meat, but also to keep the meat The tenderness of the soft. Sichuan people back to the pot meat is also called boiling pot meat, cooking techniques, there is no "boiling" method, it is fried, popping, stirring, frying four methods into one, so that the cooking dishes with the flavor characteristics of the four methods and get.

In addition, mastering the fire is also the key to boil meat. Simmering meat with medium heat, under the meat, that is, under the chopped fine Pixian bean paste, mixed simmering and stir-frying, so that the unique color and flavor of the bean paste deep into the meat. Fire and oil temperature properly grasp the master, the meat can be boiled into a roll of nest shape, commonly known as "lamp nest". When the meat into the nest, immediately into the sweet noodle sauce, soy sauce a little, but also appropriate to put a few drops of cooking wine, put a little chicken essence, to increase the flavor and freshness. Then, immediately add the ingredients, change to high heat, stir-fry to cook can be up. Authentic huokan pork, should use the pesto seedlings as a topping. In Sichuan, in the summer and fall, these long and thin garlic sprouts are on the market, and people know that it is a good time of the year to eat hui-pot meat. Some people use a very thick, leaves and long and wide garlic seedlings as ingredients, Sichuan people call it is onion garlic seedlings, a pungent bad onion flavor, really bad back to the meat of the world's reputation.