Description:The style of cooking is classified: Sichuan Cuisine | Poultry | Cosmetic recipe Taste: The acid is hot Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Chicken's claw Condiment: Steep pepper, Chinese pric...
Steep pepper phoenix's claw
- The style of cooking is classified: Sichuan Cuisine | Poultry | Cosmetic recipe
- Taste: The acid is hot
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: Chicken's claw
- Condiment: Steep pepper, Chinese prickly ash, white vinegar, ginger slice, salt, cooking wine
- Steep phoenix's claw method of peppers:
- Method:
1,Chicken's claw is cleaned, cut the nail, chops into small one
2,The boiled water is cooked and boiled, add by some cooking wine and ginger slice, boil for 10- 15 minutes.
3,Pull the cold water out, wash (wasted very much) under the faucet with the flowing water finally ,Remove the superficial colloid.
4,Will steep peppers, Chinese prickly ash to steep well first with a small amount of boiled water, will cool. Quenched into and steeped peppers again, if there was the one that steeped the pepper and water with quenching into, added the white vinegar, salt to flavour. (whether I buy without steep pure water, oneself modulate, to the taste which you like with white vinegar and candy)
5,Join cool good chicken claw, put into, keep fresh box, the refrigerator is refrigerated. More than 12 hours. Can be stired in the middle, enable its soaking evenly.
- Note:
