Materials : chicken claws 8 or so , black beans 20 g , salt 5 g , sugar 20 g , chicken essence 10 g , a large onion , five cloves of garlic , five slices of ginger , Zijin sauce 5 g , moderate amount of cooking wine , a little bit of honey , a little bit of black pepper , a little bit of white pepper , half a piece of fermented bean curd , starch moderate amount of cooking oil moderate amount of cooking oil , two star anise, cinnamon bark a piece of oyster sauce 5 grams of chili oil 10 grams

Black Beans Phoenix Claw practice?

Chicken claws cool water into the pot, cook for ten minutes, during the skimming foam; fishing out of the dry, cut off the nails for use;

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Pot into the oil and sugar, sautéed sugar color; bubbles pouring into the control of the dry phoenix claws stir-fried to even color, multiplied out of the dry control for use;

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Colored chicken claws thinly Wrap a layer of cornstarch; pan into the oil, fifty percent heat when pouring chicken claws fried on medium heat, add a lid; until the color change to small fire fry through;

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fried immediately after the soaked ginger in ice water, soak for more than an hour;

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boil pot with onion, ginger, star anise, cinnamon, pour the chicken claws, WenHua Simmer for one hour; immediately after cooking, rinse with cool water to cool for use;

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Frying pan with a little bit of oil, put in the garlic paste and chopped edamame, stir-fry over low heat until the garlic paste turns brown; in the marinade container, add: one tablespoon of salt, two tablespoons of sugar, two tablespoons of chicken powder, shredded ginger, half a tablespoon of white pepper, a tablespoon of black pepper, two tablespoons of soya sauce, one tablespoon of dark soya sauce, two tablespoons of cooking wine, a tablespoon of honey, a spoonful of cooking oil, a spoonful of purple gold sauce, half a piece of curd, two spoons of curd juice, two spoons of cornstarch, fried garlic bean paste, add a little warm water, mix well; mixing process in three parts to add the right amount of chili oil, stirring until slightly thickened; (Seasoning process can be constantly taste, according to their own preferences to adjust the proportion of a variety of seasoning), (a spoonful of about five grams)

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Put the chicken claws into the sauce, cover with plastic wrap and marinate in the refrigerator for more than three hours (overnight is better if time permits);

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Sprinkle shredded scallions on the marinated chicken claws, put them into a steamer, and steam them for one hour on medium heat after bubbling up the atmosphere; take out the amount you want to eat at one time and put it in a separate bowl, pour a little bit of sauce over them, and steam them for ten minutes on high heat.

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Put a piece of pepper ring garnish can be.