Spicy shell chicken claws

Hu spicy shells chicken claws stall entrepreneurial recipe

Material preparation: thousand lanterns, thousand two system strip chili, maiji solution, Haitian old soy sauce, chicken essence, sugar, Haitian oil, pepper oil, sesame oil, paste chili pepper, spicy withdrawal of oil, star anise, gui pi, fragrant leaves, saffron newspaper

Production method

1. spices: two thorns of spicy board 50 grams, lamps Ding board 60 grams, horseradish Reduce into sections to go well

Small fire will be spicy board fried until it becomes the color of the bee roach, add spices, star anise 4 grams, cinnamon 3 grams, 2 grams of Jin Ye, safflower phase 6 grams, put into the pan on a small fire to stir-fry incense, out of the pan to cool down, put into the stone white poured crushed into the middle of the phase of the standby.

2. production: boneless Rui Jiao 2 pounds, cold water under the pick plus the whole piece of 50 grams, 30 grams of grass, star anise 5 grams from the 20 grams of white wine, 10 grams of white wine, open fire to boil, after the water boiled to beat the floating foam. Must be played in the net or there will be wake up the maze, turn to a small fire to cook for 3 minutes 3 minutes

Large chicken claws can be adjusted to 5 minutes, and then put into the ice water to cool and fish out of the ready, with boneless without cutting

3,Seasoning: Aji Fresh 80 grams, Haitian old beat 20 grams, 30 grams of Ruijin, 30 grams of white Zang, 30 grams of Haitian consumable oil, 60 grams of flower oil, 30 grams of sesame oil, 30 grams of phase spice newspaper, 30 grams of secret red oil. Secret red oil 20 grams, stirring evenly with the bail solution pre-sealed, boneless glazed claws cold blue marinated for 2-3 hours, with bone 6 hours to eat better.