A, spicy roast chicken claws practice:

1, chicken claws washed, cut off the nails.

2, put on the board, the knife on the middle part of the chicken claw, it is best to put it claw heart up, cut a little, and then press the back of the knife down. Chicken claws chopped open.

3, pot of water, cold water to put the chicken claws down, and then the anise and cinnamon into the ginger block inside cut two slices into the, open fire and cook.

4, after boiling, continue to cook for about 5 minutes, only blanch water through, in order to remove the chicken claws inside the odor.

5, cooking chicken claws, the millet pepper cut into sections, ginger shredded, chopped scallions spare.

6, boiled chicken claws, fish out, cool water thoroughly cleaned.

7, put oil in the pot, put the rock sugar, burn until the rock sugar all melted, discoloration of small bubbles, put the chicken claws stir fry color.

8, color, put millet pepper, ginger stir fry.

9, and then put raw pump, vinegar (not more than a spoon on the line) white pepper down to stir fry.

10, and then let go of the water to go, boil and turn to medium-low heat, juice to half-time, put salt, and then open the fire juice, turn off the fire, put the chicken (can not be put) stirred evenly.

Two, cold chicken claws practice:

1, chicken claws rinsed clean and cold water into the ginger slices cooking wine.

2, after the water boiled off low heat and cook for another 10 minutes.

3, finger pepper and garlic chopped, and then the soy sauce, white vinegar, sugar added to mix well, until the sugar melted.

4, chicken claws after cooking, fish out with cold water or mineral water rinse cold, can not be put into the natural cold, will stick together to affect the taste.

5, mixed with just seasoned spices, sesame oil. Try to be uniform, and then put in the refrigerator, every hour to open the chopsticks to turn a little, so that the flavor is uniform.

6, three hours after the fragrant cold chicken claws can eat.

Expanded Information:

Chicken claws, also known as chicken paws, phoenix claws, and phoenix feet, are the claws of chickens. Chicken claws are not called chicken claws in gourmet recipes, but are referred to as phoenix claws. In the south of China, phoenix claw is a famous dish of high grade, and its cooking method is more complicated.

Purchase chicken claws, chicken claws are required to be white and shiny skin color and glossy, no residual yellow crust; chicken claws texture is tight, elastic, slightly dry or slightly moist surface and not sticky hands. If the chicken claws dull color, surface sticky, it indicates that the chicken claws stored for too long, should not be purchased.

References:

Baidu Encyclopedia - Chicken Feet