Materials:

Chicken claws anise, sesame leaves Wine, vinegar, sugar, soy sauce Ginger, garlic, millet peppercorns, green peppercorns Chopped peppercorns Lemon

Methods:

1. Chicken claws minus the fingernails, put ginger, star anise, sesame leaves, cooking wine for 10 minutes, fished out and put into iced water to soak for 20 minutes.

2. Chicken claws off the bone. Cooked or good off.

3. Deboned chicken claws with garlic, millet peppers, green peppers, sugar (a little more), chopped peppers, vinegar, more soy sauce, lemon juice and two small slices of lemon. Mix well.

Bone-less sour and spicy chicken claws practice two

Materials:

Chicken claws 500 grams, millet chili moderate, ginger and garlic moderate, cilantro moderate, small onion moderate, cooking wine moderate, soy sauce moderate

Practice:

1. Jiang chicken claws washed and put into a pot to boil, off the bone experience: (Hundred reputable big master) recommended: Jiang chicken claws cooked to about 90 ℃, cooking time 15 minutes under the conditions of cooking chicken claws are both conducive to the subsequent operation of de-boning, but also to ensure the integrity of the form after de-boning. When the chicken claws cooked to fully cooked, complete form, the surface of the greasy and soft tissue does not rot, this time is the easiest to get off the bone.

2. Deboning. Boiled water chicken claws immediately cooled, so that the chicken claws become crisp, which is also the key to de-bone. When cooling, pay attention to the use of flowing water while soaking, so that the chicken claws suddenly become cold, the texture from soft to hard, after cooling, you can be de-boned. The specific method of de-boning is to control the chicken claw water, the left hand picks up a chicken claw, so that the chicken claw palm down, with the right hand fingernail in the chicken claw on the back of the three toes along the bone of each row (or right hand holding a knife, with the tip of the knife), and then pinch off the chicken claw's toe tip (can also be chopped in advance), and then with the thumb and forefinger pinch the chicken claw toes bone of the most anterior end of the claws, the claw by the claw tip to the palm of the direction of the push to the end of the push to send the claw bone out. According to this method to take out all the chicken claw bone. Chicken claw back end of the big bone, then from the top to the palm to push, push to the end, you can take out the bone.

3. For accessories, chop millet chili, ginger and garlic, cilantro and green onion, add cooking wine and soy sauce and set aside

4. Find a large container, add cooled, de-boned chicken claws, add ingredients and mix well. Then put it into an airtight container and put it into the refrigerator for 5-6 hours, turning it two to three times halfway.

Boneless Pickled Pepper Phoenix Claws Practice 3

Materials:

One catty of chicken claws, wild peppercorns, ginger, garlic, peppercorns, white vinegar, rice wine, salt, chicken essence, sugar, and chili peppers.

Practice:

1, wash the chicken claws, remove the chicken claws of the nails, and cut two petals, pot of water to boil, pour the chicken claws, put salt, ginger, rice wine, vinegar, pepper to fishy, after the water boils and then cook 7 minutes to start the pot (do not cook when it is too long, long time will not be refreshing);

2, start the pot and put it in the cold boiled water to rinse, and then drain the water to be used, the use of cold boiled water to rinse the The role is to make the phoenix claw eat up more refreshing;

3, first in the basin pour a small amount of cold water, put pepper, wild peppercorns (pickled pepper water should also be put in, I only put half a bottle, it has been quite spicy), ginger, garlic granules, salt (more), chicken essence (a small number of), white vinegar (and the front of the cold water of the same amount of water), sugar (preferably icing sugar, icing sugar to play a role in refreshing the role of the ice at home