“Leaders are afraid of seeing such things as chicken feet, fish heads, chicken heads and shrimp heads. Every time they buy chicken feet, they always have a box facing down so that they won’t see that the chicken feet they make are enjoyed by themselves and enjoyed at home. But the joyment of solo is not as good as the pleasure of the masses. So write and paste to share the pleasure of the masses. Just to mention, chopped peppers are their own pickled, mellow and delicious spices and seasonings for cooking.It’s first class.”
|Chicken feet||About 400 grams.|
|Chopped pepper||1 tablespoons|
|Soy sauce||2 tablespoons|
|Refined salt||1/3 spoon|
|High alcohol||1/2 tablespoon|
|time consuming||Three quarter hour|
Remove the fingernails and break them vertically. Use kitchen paper to absorb moisture.
When frying, pay attention to splashing oil. Cover the body with the cover of the pan and turn with long chopsticks.
Deep-fry until golden brown. Remove the filter oil.
Cut ginger and garlic into chops. Cut onion white and onion leaves into small pieces. Set aside the onion leaves for another use.
In a boiling pot, simmer the chopped pepper, add scallion, ginger and garlic, stir-fry.
Pour in chicken claws, stir-fry, add water about half a bowl, point in 1/4 spoon of refined salt, 2 spoons of raw soy sauce, 1/3 spoon of sugar and 1/3 spoon of pepper, and cook for 5 minutes on medium heat.
Return the juice to about 1/3 of the remaining juice. Pour 1/2 tablespoon of high alcohol into the side of the pot. Turn it over a few times. Turn it off. Sprinkle the onion leaves into the pan. Pour around a few times and get out of the pot.
First, before frying the claws, we should absorb as much water as possible. When frying, we should pay attention to splashing oil, cover the body with a big pot and turn with long chopsticks. Then we can cover the cracks in the pot to let the hot vapor come out. After the water is fried dry, we can open the lid and turn the claws to fry the other side, which is much safer. Second, we need to fry the chopped peppers before the fragrance can be brought into full play, similar to the original “sauce does not fry fragrantly”.Richard.