1

Raw material picture.

2

Pot of water, with half of the ginger patted into the boil, put the chicken claws to boil, continue to cook for two minutes.

3

Cooked chicken claws rinse cool water, dry.

4

Honey and white vinegar well blended, mix well. Brush evenly on the chicken claws, one side of the brush good flip side and brush again. Brush and dry.

5

Heat the oil in a pan and quickly add the chicken claws.

6

Cover the pot. Shake the pot from time to time to prevent the chicken claws from sticking to the pot.

7

Good chicken claws into ice water while hot.

8

Soak for 2 - 4 hours. Drain the water.

9

Pour off the oil in the wok, sauté ginger slices, garlic, green onions, chili peppers, peppercorns, star anise, and put a teaspoon of five-spice powder to stir-fry well.

10

Put in the cooking wine, soy sauce, salt, and bring to a boil.

11

Put the chicken claws in, bring to a boil over high heat and cook over low heat for 10 minutes.

12

Put in ? teaspoon of chicken broth, soak the chicken claws until it tastes good