Seasoning: phoenix claws 1 kilogram (3 servings), pickle salt (Huai salt), a bottle of wild peppercorns, peppercorns a number of ginger, cooking wine, white vinegar, sugar, monosodium glutamate (MSG)

1, cut off the nails. Cut in half (two finger mother half)

2, start a pot of water (I use mineral water, with cold boiled water can also be),,, put pickle salt, and then put, pickle wild peppercorns, a few peppercorns, sprinkled into a little white wine and a little sugar. Add white vinegar, add some monosodium glutamate (MSG), and put it in the refrigerator to chill into ice water. The purpose of the ice water is to make the skin of the phoenix claw more crisp.

3, boil a pot of water, put cooking wine, ginger, first the phoenix claw cooked. Seven mature, fish out, with cold water, the purpose is to remove the gum.

4, will be rushed to put in the phoenix claws, soak on the day, can be flavored.

Phoenix claws

Materials:

1, one pound of chicken claws.

2, half a bottle of pickled pepper.

3, pure water or cold water about half a cup.

4, salt, monosodium glutamate moderate.

Practice:

1, cut a knife lengthwise on the back of the chicken feet at the big bone to the joint connected with the toe.

2, cut across this joint to break it, then pick off the big bone without it.

3, fly water and put in boiling water to cook (you can put a little bit of edible alkali, so it will be white and crisp).

4, fished out and rinsed with cool water and put in a bowl, and then add pickled peppers, salt, monosodium glutamate, pure water (the amount of water to submerge the chicken claws to the degree of), sealed with a lid and placed in the refrigerator for more than a day (refrigerated for a longer time, then the taste will be better).

5, eat when you take out the plate can be.