Practice one
1, prepare raw materials and seasonings, 500 grams of phoenix claws, 20 grams of OK sauce, 30 grams of soy sauce king, 1 gram of straw mushroom old soy sauce, 20 grams of green onions and ginger, 2 grams of sugar, 1 gram of monosodium glutamate (MSG), citric acid a little bit, 0.1 grams of pepper, 2 grams of yellow wine, 1 fennel, 500 grams of soup.
2, cut off the tip of the chicken claw, remove the claw on the big bone, wash, put in a pot of cold water to boil, cook for 5 minutes to remove and then wash, drain.
3, the oil is hot, put the chicken claws, fried to golden brown, skin wrinkled when fishing, put in cold water soak until the skin hair.
4, pot of soup, OK sauce, soy sauce king, straw mushroom old soy sauce, sugar, fennel, pepper, yellow wine, onion and ginger and chicken claws, boil into a bowl on the cage steamed crispy, take out and put in a pot add monosodium glutamate, a few drops of citric acid, tighten the juice and loaded into the pot to boil that is completed.
Practice two
Main ingredient: chicken claws (800 grams)
Accessories: ginger (a piece), garlic (a head), green onion (two), chili pepper (moderate), pepper (moderate), star anise (a).
1, the chicken claw wash clean.
2, the pot of water, with half of the ginger patted into the boil, put the chicken claw boil, continue to cook for two minutes.
3, boiled chicken claws rinse cool water, dry.
4, honey and white vinegar to good, mix well. Brush evenly on the chicken claws, one side of the brush good flip side and then brush. Brush and dry.
5, the pot of boiling oil, oil is hot quickly into the chicken claws.
6, cover the pot with a lid. Shake the pot from time to time to prevent the chicken claws from sticking to the pot.
7, good chicken claws into the ice water while hot.
8, soak for 2 - 4 hours. Drain the water.
9, pour off the oil in the pot, stir-fry ginger, garlic, green onions, chili peppers, pepper, star anise, put a teaspoon of five-spice powder and stir-fry evenly.
10, put cooking wine, soy sauce, salt, boil.
11, put the chicken claws into, high heat boil, low heat cook 10 minutes.
12, put half a teaspoon of chicken essence, soak the chicken claws until flavorful.
Expansion: tiger chicken claws production tips
1, chicken claws blanch, to cook for a while, cook half-cooked chicken claws fried will be crispy outside and tender inside.
2, the role of brushing honey white vinegar water is to prevent into the frying pan frying. Down the pot will not fry, but also quickly.
3, cover the pot when frying to ensure your personal safety. You will hear the sound of frying, but don't be afraid. If you want to open to see whether there is fried, turn off the fire, wait for not fried pot open the lid can be. If you are not satisfied with the color, you can cover the lid and continue to fry.
4, to ensure that the color of the tiger skin is uniform, it is necessary to flood the chicken claws with oil. I did not submerge the oil this time, so the color is a little uneven.
5, the cooking process, do not put soy sauce, soy sauce color is too heavy. Just a little soy sauce can be, you can make the color of chicken claws uniform. You can also braise it in your own way. This is a dip to do cold dishes. So it is not recommended to cook it for a long time, it cooks for a long time out of the sticky, and eat it cold with sticky hands.
6, fried chicken claws is best to use a transparent lid of the pot, you can observe the tiger skin situation. Fried tiger skin chicken claws, to be immediately put into the ice water, realize the frozen ice cubes, put can. Soak time should be more than two hours, so that the tiger skin can bulge.
Today's sharing is all this, I hope it can help you.