Today to share a delicious braised chicken claws, soft and sticky fresh, thick collagen fiber, delicious! Speaking of today is really a bit strange, people for small animals on the body of the meat more and more little interest, but more keen to eat claws, wings, hooves, necks, and other edges of the remnants. Especially the self-proclaimed "eaters" of the gang, but also on these parts of the favor a lot, and even the strongest in addition to their own love of food, have made their preferences into a job.

I do not have such a high level of life, but as an ordinary "eaters", is also very appropriate. Especially recently, a lemon chicken claw, around the screen, every day you can see to get. Therefore, my own craving was naturally hooked. As soon as I had some free time, I immediately went to acquire some. I don't know what like to eat people have to be more, nowadays the price of chicken feet is still a little expensive.

For phoenix claws, they still love to eat soft and sticky, so now do not follow the trend of lemon chicken claws, I want to do a favorite braised chicken claws, like the small partners to follow along with it!

Braised chicken claws required information: phoenix claws, ginger, green onions, pepper, garlic, rice wine, vegetable oil, soybean paste, soy sauce, oil, five-spice powder, salt, MSG practice is as follows:

First of all will be prepared phoenix claws rinsed with tap water. Wash clean phoenix claws cut toenails, and then dry water to dry. Prepare a pot in advance, put in a sufficient amount of cold water, followed by cool water when the phoenix claws, and then pour in some ginger, green onions, pepper and rice wine, big red boil for 5 minutes after fishing up.

boiled phoenix claws and then cleaned with water, followed by chopped in half; cut a little ginger slices and Dongru, and then peel a few cloves of garlic. Directly to the vegetable pot hot, followed by pouring into the appropriate amount of vegetable oil, oil is hot, put onion, ginger, garlic, plus 2 spoons of bean paste, together with the flavor of fried.

Pour in the phoenix claws, add some soy sauce, oil and five-spice powder straight into the pan, followed by a quick stir-fry. Add a proper amount of cold water to the pot, then turn on the fierce fire to bring the sauce to a boil, and reopen the small fire to gradually simmer the chicken claws to soften. Burned a little bit of chicken claws into the appropriate amount of salt and monosodium glutamate modulation. Finally, a little bit of roasted phoenix claws, served out on a plate, and then sprinkled with some green onion can be. A soft and sticky fragrant braised chicken claws, done!