Drum oil emperor chicken claw (chicken foot) recipe
Hai Tian Sheng Pump: 2.8 kg Taste up to 1.2 kg Sugar 1.8 kg Chicken powder 3 two Clear water 10 kg
Abalone juice half a stick Ginger slices to taste Garlic to taste 2 qu wine 1 or 2 shallots to taste, chicken rice soy sauce to taste (adjust the color) 2 grams of star anise, 1 gram of fragrant leaves, 1 gram of tangerine peel,
method:
1) Bring the water of the stainless steel bucket of ginger, garlic and green onion to a boil over high heat, then reduce the heat to add the remaining spices, slowly boil, turn off the heat and set aside.
2: The original American big chicken feet fly water and cut off the nails, fly water nowadays less Cantonese rice wine ginger slices, etc., cold water under the pot, after boiling the water, about 3-5 minutes after you can fish out the chicken feet to flush the water.
3: Then put the original chicken foot monument water after flying water, it is best not to fly too long, keep the shape on it.
Details: make soy sauce emperor oil chicken feet, the materials used are also exquisite, it is best to use imported chicken feet, and spices can be replaced according to local customs, such as you can add some cloves, cinnamon can be. The most important thing is the process of dipping, some places like to eat soft glutinous, you can soak a little, but it is not easy to preserve, some places like to eat refreshing points, just choose a good time by yourself. Otherwise, it is easy to affect the sales appearance of the product.
4: Drain the original chicken feet of the good water and put them into the mixed drum oil royal juice, slow heat the soy sauce royal juice and boil for about 15 minutes to 20 minutes to fish out. Seal the plastic wrap.
(The chicken feet in the picture are used before making lemon chicken feet pictures, remember that the soy sauce emperor chicken feet are used with the original, the step method is the same)