Strong sauce recipe: (10 grams of star anise, 4 grams of cinnamon, 4 grams of allspice, 6 grams of grass nuts, 3 grams of white nutmeg, 1 gram of cloves, 5 grams of cumin, 2 grams of lemongrass, 6 grams of cumin) all broken up, take 5 grams of powder to use, 100 grams of bean paste, 100 grams of millet patty cake, rapeseed oil, table salt, appropriate amount.
Practice:
1. First of all, wash the chicken claws, and then the pot into the appropriate amount of water, star anise, cinnamon, coriander, scallions, cooking wine, chicken claws, large fire to boil, and then change to a small fire to cook for 8 minutes.
2. The bottom of the pot to the right amount of oil, burn to 6 layers of heat, put the chicken claws, fried to golden brown, put into cold water to soak for about 2 hours, until the appearance of tiger skin.
3. The bottom of the pot to give the right amount of oil, first into the bean paste and pattypan pepper stir fry, about 10 minutes or so, in the spice powder and salt stir fry for 3-5 minutes, you can get up the pot standby.
4. The bottom of the pot to another oil, put the right amount of fried sauce, and then into the chicken claws, fried 2-3 minutes, and then put the right amount of broth, salt, sugar simmering for about 10 minutes can be eaten (or the sauce into the chicken claws into the right amount of broth, steaming can also be).
Note:
1. Fried chicken claws should be fried through, and when cooking or stewing, be sure to grasp the time.
2. Chicken claws eat the sauce, my sauce can not be suitable for everyone, you can increase their favorite seasoning in moderation.
Practice four,
Raw and auxiliary ingredients and seasonings
1 catty of phoenix claws, 20 grams of ginger, 15 grams of cooking wine, 20 grams of white vinegar, 20 grams of honey, 25 grams of soy sauce, 30 grams of oyster sauce, 5 grams of ginger, 5 grams of crushed garlic, 8 grams of dried red pepper shreds, 10 grams of sugar, 8 grams of salt, 10 grams of chicken freshness enhancement cream
Operation process and recipe
1, Meat fat phoenix claws, trimming and washing into the water, add wine and ginger blanch for 3 minutes, fish out of cold water rinse and dry.
2, chicken claws after the skin evenly brushed with a mixture of honey and white vinegar (1:1), brush well after drying.
3, the frying pan burned seventy percent of the heat add chicken claws fried to the skin golden brown, this period to stir, to prevent sticking.
4, fried chicken claws fish out into the ice water soaked for about 6 hours, soaked chicken claws drained plate.
5, soaked phoenix claws can be brined, can also be steamed. If halogenated, please refer to the pre-published recipe for love meal seekers brine modulation brine, brine 5 minutes to fish out.
6, Cantonese-style tiger phoenix claws more steamed method: with a little cornstarch, plus soy sauce, oyster sauce, chicken fresh cream, cold water into a gravy, and then add shredded ginger, crushed garlic, dried red chili pepper, sugar, salt, white pepper, sesame oil and mix well, drizzled in the steamed phoenix claws on the mix again, for the steamer steam for 20 minutes on the steamer can be.
Q&A
1, pay attention to blanching keep 3-5 minutes, so that the meat skin tissue relaxation, so that it is conducive to the next step of deep-frying rise.
2, when frying, the amount of oil should be more, and to the extent of submerging the ingredients.
3, the oil temperature should be controlled at seventy to eighty percent of the heat before putting the raw materials, put the material can not be too much, to prevent the oil temperature drop appear sticky. Frying process, can not always use high fire, otherwise the raw materials are easy to burnt, and also fried impervious. Generally see the pot of explosive sound becomes small, then change to a small fire dip frying. When the oil surface bubbles and tends to stabilize, and the raw material skin hardened and appeared uniformly pockmarked, you can fish out into the ice water basin soak, so that the raw materials suddenly cold, the skin will shrink, and produce wrinkles.
4, raw materials in the pot before, to drain the water or use a clean cloth to dry the surface of the water, to prevent bursting oil, splash oil. It is best not to use the lid to prevent water droplets burst oil.
5, steamed, fried chicken claws must be soft to put other seasonings.
6, brush honey (available instead of maltose) is mainly color, white vinegar is said to prevent the skin from breaking.