Ingredients

Chicken claws 8~10 pcs.

Accessories

4-5 slices of ginger, 5 cloves of garlic, 2 star anise, 1 piece of cinnamon, 2~3 pieces of sesame leaves, 1 small handful of peppercorns, and 5~6 morning glory peppers.

Seasoning

Lemon ?, honey 2 tbsp, white vinegar 3 tbsp, soy sauce small ? bowl, cilantro moderate amount, sesame oil moderate amount, salt moderate amount.

Practice Steps

(1) Wash the chicken claws, cut off the nails, and then cut in half;

(2) Prepare star anise, peppercorns, cinnamon, and sesame seeds, and wash all of them and set aside;

(3) Put the processed chicken feet into a pot, and add the appropriate amount of salt and ginger slices, and then add the washed star anise, cinnamon, and cinnamon.

? peppercorns and fragrant leaves into the pot, and then add an appropriate amount of water;

(4) large fire boil with a spoon to skim off the froth, and then turn to the smallest fire to maintain the seemingly open state, brine for 30 minutes;

(5) cilantro cut into segments, asahi peppercorns cut into small segments, garlic cloves cut into minced garlic, lemon cut into three slices of thin slices of standby;

(6) ready to prepare a preserved box, there is no preserved box with the ordinary The same can be done with a regular container. Add the minced garlic and chili pepper segments,

? Add white vinegar, honey, sesame oil and soy sauce and mix well;

(7) Prepare a large pot of ice water, preferably with ice cubes. Fish out the marinated chicken claws and pour them into the ice water,

? Make the chicken claws quickly cool and shrink;

(8) Then clip the chicken claws into the seasoning bowl;

(9) Add the lemon slices and cilantro, and then squeeze in the appropriate amount of lemon juice, stirring with chopsticks to mix well;

(10) Cover and place in the refrigerator to chill the marinade for an hour or so and then it's ready to eat. Cover the container without a lid with plastic wrap.

Tips

When brining chicken claws, the brine should be kept seemingly open, the fire is too large will make the chicken claws outer skin soft and rotten, thus affecting the appearance of chicken claws and taste. Chicken claws brined must be fished out and poured into the ice water so that it quickly cooled, so as to make the chicken claws of the meat Q elastic mouth;

Accessories in the star anise, cinnamon, peppercorns, leaves, if you feel that it is more troublesome to buy separately, you can go directly to the supermarket to buy ready-made marinade packages.

How to make lemon chicken claws

Ingredients

20 chicken claws, 1 tablespoon of cooking wine, 3 leaves of coriander, 1 star anise, a few peppercorns, 2 lemons,

1 small handful of cilantro, 30 millet peppercorns, 3 green chili peppers, 1 piece of ginger and 1 whole head of garlic, 1 bowl of aged vinegar,

1 bowl of miso soy sauce, 1 tablespoon of salt, 2 tablespoons of sugar, moderate amount of water.

Steps

(1) Let's have a picture of the finished product;

(2) Prepare the main ingredient, 20 cleaned chicken claws;

(3) Prepare all the other ingredients except for the sugar and salt;

(4) Fill a pot with water, pour in cleaned chicken claws, and pour in cooking wine;

(5) Add the water into the pot. and pour in the cooking wine;

(5) Add the coriander leaves, star anise and peppercorns, boil over high heat and cook for 8 minutes;

(6) During the time of cooking the chicken claws, cut the cilantro into segments, green chili peppers and millet peppercorns into circles, and peeled and sliced ginger and garlic and set aside;

(7) Scrub the lemons with the right amount of salt, and rinse them well with clean water afterward;

(8) Clean the (8) cleaned lemon cut into round thin slices, and then remove the lemon seeds;

(leave half do not cut Oh, and so need to use it to squeeze lemon juice)

(9) boiled chicken claws to the end of the floating;

(10) chicken claws into the advance of the good ice water, and then placed in the refrigerator half an hour;

(11) chicken claw clippings with scissors to cut off the fingernails;

(12) Cut the chicken claws in half;

(13) Put the cut chicken claws into a clean container;

(14) Pour in all the ingredients in Step 6;

(15) Pour in the Aji Fresh Soy Sauce;

(16) Pour in the vinegar;

(17) Squeeze in the lemon juice;

(18) Add in about 1 tablespoon of salt;

(19) Add in about 1 table spoon of salt.

(18) Add about 1 tablespoon of salt;

(19) Add about 2 tablespoons of sugar;

(20) Put the lemon slices on top;

(21) Use chopsticks to mix well;

(22) Cover with a lid or plastic wrap and keep it in the refrigerator for about 3 hours before you can eat it.

The longer you wait, the better the flavor will be!

(23) Finish, plate and serve.

Tips

Chicken claws are best picked a little fat;

People who like to eat spicy friends to increase the amount of millet pepper, on the contrary, will not eat spicy can reduce the amount of chili pepper;

Vinegar is best used in vinegar, the flavor is better Oh!

Remember to prepare a basin of ice water in advance! Cooked chicken claws into the ice water, play a role in tightening,

did come out of the chicken claws will be Q bouncy and chewy;

Cut the lemon slices must be deseeded, the seeds with a bitter taste;

Home has a fragrant oil can be appropriate to add a little.