12 chicken claws, ginger, pepper, green onion

Seasoning: salt baked chicken powder 30-35g, cooking wine, pure sesame oil

Practice

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1, soaking: pepper water to add patted green onion, ginger, as well as cooking wine, the chicken claws will be purchased back to the rinse cut off the nails, put into the soak for 2-3 minutes standby; soak good Chicken claws again scrub clean, especially the yellow callus skin in the center of the claw to tear clean. (soaked chicken claws callus skin gently tear can)

2, blanch: pot of water, put ginger, scallion and cooking wine boiled, will be soaked chicken claws into the pot of boiling water to blanch to remove the fishy taste;

3, soaking: blanch after a good chicken claws fished out, rinsed with running water to drain the water standby;

4, marinade: salt baked chicken powder with pure sesame oil into a paste. Paste, pour into the chicken claws in the mix and standby;

5, the chicken claws into a plastic bag rubbing massage, sealed with a sealing clip, into the refrigerator overnight marinade;

6, will be the bottom of the steamer basket with a tinfoil standby;

7, steamer pot sitting water boiling, will be marinated chicken claws into the steamer basket, cover the steamer with high-flame vapor steaming. (about 15 minutes)

8, will be removed from the steamer, directly chicken claws together with the bottom of the tinfoil removed to the baking tray, into the 200 ℃ preheated oven, bake until the skin is dry and fragrant can be taken out (about 5-8 minutes), the production of good salt baked phoenix claws hot and cold food are suitable.