Brined chicken claws

Cooking Tips:

1. Chicken claws should be clipped to the nails first, using kitchen shears to cut the roots of the nails together.2. How can I make the chicken claws soft and rotten, the skin and flesh is not broken but once eaten that is off the bone effect? It should be noted that the chicken claws should be blanched first, to remove the fishy taste, after blanching need to quickly over cold water, can make the chicken claws become very elastic. 3. In the process of cooking, it should be noted that the lid must be opened to prevent the temperature is too high, the chicken claws this will not become the skin open meat bloom. 4. In the selection of chicken claws need to pay attention to, it is best to choose the meat of the meat, the size of the head should not be too large, worry about not enough flavor, if you can put the chicken claws The first thing you need to do is to split the chicken claws from the center, which makes it easier to cook them.

Ingredients:

500 grams of chicken claws, 50 grams of marinade, 5 milliliters of soy sauce, 5 milliliters of soy sauce, 3 grams of salt, 8 grams of ginger, 5 grams of star anise, 3 grams of spices, 10 grams of rock sugar, water

Cooking Steps:

1. Wash chicken claws, cut the nails

2. Cold water in the pot, boiling water, boil for three minutes to remove

3. >3. chicken claws cooked out of the pot immediately with cool water rinse, so that the chicken claws quickly cool down

4. pot with the right amount of water, then add all the ingredients and chicken claws, large fire boil and then turn to medium-small fire until the juice

5. brined chicken claws, you can plate to enjoy it