Accessories: pickle sour water some, celery, pepper, monosodium glutamate, chicken essence, salt, pepper a little.
Practice:
1, select a large phoenix claw, cleaned from the center of the chop (the whole is fine), into the pot of boiling water to cook for 10-15 minutes and then fished out to cool.
2, garlic minced, mountain and sea pepper minced, standby.
3, boiling water in a wide-mouth container, pour chopped garlic and mountain sea pepper, cool.
4, take the old kimchi water (about the same amount as boiling water), pour into the container of boiling water, and mix well with cold water.
5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain and sea pepper, mountain and sea pepper water and monosodium glutamate, chicken essence a little.
6, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes (generally can be set for a longer period of time tastes better) plated.
Tips:
1, garlic and mountain pepper in the boiling water is not cold when poured into the more can force its flavor.
2, personal opinion, add too much celery, red pepper and other vegetables, easy to string flavor. It is recommended that you do not add too many vegetables.