How to do tiger chicken claws, fresh flavor and spicy, crispy skin and tender meat, the family grabbed to eat it?

Tiger parrot chicken claws is a very favorite way to eat, Guangdong people in the original sauce and brine under the premise of adding more than 2 process: one is coloring, the second is frying, so that the actual effect of making out of the following a few distinctive characteristics: skin small crispy meat tender, crispy into the flavor, color and lustre full of fresh flavor and spiciness, very tempting to take it as a small dish of wine, almost no one is not too fond of.

Food seasoning: chicken claws, vegetable oil, green onions, ginger, rice wine, rice wine, salt, old soy sauce, monosodium glutamate (MSG), five-spice marinade package, (pure grain wine), (dried chili peppers). Production process:

First step

first, go to the market to choose about 2 pounds of chicken claws, clean them up, first cut them with scissors fingernails all cut off, the whole get well, and then poured them into cold water, at the same time, add a little deodorized rice wine, go red boiled out of the white foam, and then fish them up (do not over the cold water), loaded into a basin to set aside.

Step 2

Then, pour a small amount of coloring soy sauce into the basin, toss them well, and then put them into the boiling 7 hot frying pan in the deep frying (frying, try to cover the lid, to avoid splashing oil on the body), the whole process to maintain a low heat situation until they are fried into a budgerigar shape before line after fishing up.

Third step

Then, the control of dry oil chicken claws poured into cold water, soak for half an hour, and then they will be loaded into the stone pot prepared in advance, and at the same time, add an appropriate amount of Dong Ru in it, ginger (like to eat spicy you can add more dried chili peppers), and 1 package of five spice marinade packet (in advance of the spice into the cold water or a small amount of grain alcohol soaked for 5-10min, so that you can remove) (this will remove the stinky and bitter flavors from the spices).

Step 4

Finally, add a small amount of soy sauce, at the same time, pour the chicken claws into the cold water, at the same time, put in the right amount of salt, MSG, rice wine seasoning, large fire boil, and then turn to a small fire and cover the lid of the pot to stew for 20min, turn off the fire, and then put them into the original broth soak for 10min (this step is very critical), so that out of the chicken claws, eat crispy into the flavor, extremely delicious, and ensure that adults and children love to eat, and then put them into the original broth. Ensure that adults and children love to eat.

150 grams of salt, 150 grams of monosodium glutamate (MSG), 100 so that the amount of rice wine to 2 pounds of chicken claws as a standard, you can adjust them to the specific circumstances of the preparation, the production process will be used 2 times the old soya sauce, the first time is nicked, mixing and coloring, the second time is to put the spices and seasoning of the case.