The trick is to be sure not to cover the pot during the cooking process, and keep the lid on from beginning to end. The time to brine the food is about 20-30 minutes or so, first boil the brine soup and then put the ingredients, boil and then change to a small fire to slowly brine, time to go off the fire.

This time you can cover the pot and let the food stay in the broth until the broth cools down a bit before removing it, so that the brined food is flavorful, the texture is tender and the appearance is perfect.

Brined chicken claws production method:

500 grams of chicken claws, 2 green onions (cut into pieces, as long as the white of the green onions), 3 small pieces of ginger (sliced), marinade package 1, 200 ml of soy sauce, 100 ml of soy sauce, 30 grams of rock sugar, 2 tablespoons of cooking wine, water, 1 tablespoon of chicken powder

1, the pot of water, add the cleaned chicken claws, boil for about 5 minutes (do not cover), remove from the pot, and then remove the chicken claws from the pot. (Do not cover the lid), fish out, rinse cold water until the chicken claws all cool, drain water, chicken claws cut off the nails, standby;

2, the pot of water, put the marinade packet, green onion and ginger, add chicken powder, cooking wine, rock sugar, soy sauce and soy sauce boiled, blanch blanch chicken claws into a small fire for about 20 minutes to cook about, taste, turn off the fire (the whole process do not cover the lid)

3, turn off the fire, you can cover the lid, chicken claws, chicken claws and other chicken claws, the chicken claws and the chicken claws. You can cover the lid of the pot, chicken claws immersed in the marinade soup is slightly cooled and then removed can be.