Practice details:

1. garlic chili minced, onion, ginger and garlic minced standby

2. chicken claws washed clean to remove the claw tip, change the knife and cut into small pieces, so that it is easier to taste in the marinade process, and more convenient to eat.

3. Put the chicken claws into a pot of cold water (the amount of water does not exceed the chicken claws), and then put in 2 ginger slices and 1 spoon of cooking wine. Turn up the heat and bring the water to a boil, then continue to cook for 7~10 minutes to turn off the heat and fish out. After cooking, put it into cold boiling water to soak until it finishes cooling and fish it out.

4. Make the sauce: take a small bowl, pour in 3 spoons of soy sauce, 1 spoon of dark soy sauce, half a spoon of sugar, a spoon of salt, a little pepper and mix well. 5. Pour in a pot of oil, when the oil is hot, add onion, ginger, garlic and chili peppers, and then pour in the sauce.

6. Finally, the cooked material sauce poured on the chicken claws, stirring evenly, refrigerated for 3 hours (marinated the longer the more flavorful, refrigerated for 6 hours the best flavor Oh), refrigerated on the finish you can eat it.