How to make white phoenix claw:
Required ingredients
500 grams of chicken feet, 1 bottle of pickled peppers (wild peppers), 2 taels of minced garlic, 2 bottles of white vinegar, chicken essence powder, salt, monosodium glutamate (MSG), sesame oil, chili oil a little.
Method of Preparation
Practice 1
1. Remove nails from chicken feet.
2. Boil a pot of boiling water, just enough water to soak the chicken feet, as soon as the water boils, put the chicken feet in the boiling water, be sure to slow down the fire, soak for about 20 minutes.
3. Soak cooked chicken feet immediately over cold.
4. Boil a pot of boiling water just soak 500 grams of chicken feet, boiling water must be cooled, the garlic, pickled peppers, put to be cooled inside the boiling water, plus a little salt, in the freezer.
5. white vinegar and water (the amount of water to just soak chicken feet), put the chicken feet in white vinegar water soak for half an hour, half an hour after the water to pour off the chicken feet in the tap water has been rinsed for about twenty minutes it.
6. the chicken soaked chicken feet on the cutting board to break open, that is, one open two, put the broken chicken feet in just cool water soak for three hours, put up in an edible plate put sesame oil, salt, chicken essence powder, monosodium glutamate, chili oil. On top of the phoenix claw put a little red pepper shreds.
Practice two
1. phoenix claw clean, pot of water boiling, pour some wine into it, and then put into the phoenix claw blanching, fish out for use.
2. Another pot of boiling water, put ginger, scallions and a little pepper, poured into the chicken claws boiled to a simmer for 10 minutes.
3. Fish out and rinse, then take off the bones and remove the oil star to be used.
4. Add ginger, cucumber segments, celery segments, lemon slices to the wild pepper water, and then add chicken claws to soak.
Tips: add the role of blanching yellow wine: a deodorization; two anti-oxidation skin black; three to prevent the chicken claw broken change affect the effect of the dish.