Phoenix Nest Chicken Claws correct way to do the whole thing

The first step: prepare the ingredients. 600 grams of chicken claws, garlic moderate, ginger moderate, small red pepper moderate, coriander moderate.

Step 2: Clean the chicken claws, remove the dry skin remaining on them, and then chop off the chicken nails.

Step 3: Chop the chicken claws into small sections, as shown in the picture. Next, soak the chicken claws in water for 30 minutes.

Step 4: Pour the right amount of water into the pot, put the chicken claws into the pot, then add 1 tablespoon of cooking wine, a few slices of ginger, boil over high heat, skim off the froth, and cook for about 10 minutes, until the chicken claws can be pierced with chopsticks.

Step 5: Fish out the cooked chicken claws and rinse with water several times until there is no oil on the surface of the chicken claws.

Step 6: Take a large bowl and put in chopped garlic, ginger, small red chili pepper segments, and chopped cilantro in order, as shown in the picture.

Step 7: Add 2 tablespoons of sugar, 1 tablespoon of salt, 3 tablespoons of soy sauce, 3 tablespoons of white vinegar, and a small bowl of cold white water to the bowl and mix well. At this point, you can taste it to see if the saltiness and acidity are to your liking, and if not, you can add a little more of the corresponding seasonings as appropriate.

Step 8: Pour the whole bowl of sauce into the chicken claws and mix well. Next, cover with plastic wrap and store in the refrigerator for a day and a night, taking it out a couple of times in between and tossing it around.

Step 9: Once soaked, crack on.

A few more words

1, do this chicken claws, that bowl of sauce is the key. When you make the sauce, you must taste it. In addition, the amount of the bowl of juice should be more than the chicken claws.

2, the amount of ginger in the sauce, not too much, put a little less can be fishy and fragrant.

3, this chicken claws, must be soaked enough time to be delicious. Soak the process should also be turned a few times, so that the flavor is uniformly flavored.