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How do you do the whole camel's paw? How does it taste good?

First, deal with it first. Wash the ostrich claws. Second, make a spicy gravy. Put the ostrich palm in the bittern for 30 minutes. Don't make the bittern too bad. It can be tasted after cooling for eight hours. It's very delicious. I like the production of gourmet camel feet, I have not done it, or a famous dish, online search production methods.

Main ingredients: 1 camel's palm, a whole section of spring onions, a piece of ginger, 2 heads of garlic, a little dried pepper, a little sugar, a little chicken essence, a little oyster sauce, light soy sauce a tablespoon, half a spoon of braised soy sauce, a little fragrant leaves, 3 carrots, cooking wine 400ml, cumin, cinnamon, tangerine. Put the cold water in the camel's foot into the pot, add cooking wine (about 100ml) and ginger, blanch and skim over high heat and turn to low heat for 10 minutes. Prepare the stew bag.

Step 1: prepare the camel's palm to clean the camel's palm and remove excess hair and impurities. Blanch the camel's feet in boiling water, add a small amount of spring onions, ginger and cooking wine to remove the fishy smell and cook for about 5 minutes. Remove camel's paw, rinse with cold water and remove blood foam and impurities. Step 2: prepare a large pot for stewing, add an appropriate amount of water or broth, and put in the camel's paw with blanched water.

Wash the camel's palm, boil it in a boiling water pan for about 4 hours, remove the bones. Remove the hair from the chicken legs and pig's feet, scrape and wash them, and cut them into two slices with a knife. Wash the ham and cut the ivory. Remove the stalks of mushrooms, wash away the sand, and cut the razor blades. Sit on the fire in the pot, put the pig's feet, chicken legs and camel feet into the pot, pour in boiling water, then add spring onions, fresh ginger and pepper, then simmer over warm heat.

How to make the meat tender and nutritious?

Boil: put the prepared camel feet in cold water, add appropriate amount of sliced ginger and cooking wine, boil over high heat and skim off the floating foam, turn to low heat and cook for about 1-2 hours to make the meat softer. Pickling: remove the boiled camel's palm, rinse with cold water and drain. According to your taste, you can marinate it with salt, soy sauce, oyster sauce, five-spice powder and other seasonings for a period of time, so that the meat can fully absorb the flavor of the seasoning.

Material selection: first of all, to choose fresh camel palm, camel palm requires full meat, thick skin and tender meat. The fresh camel's palm is delicious and tastes better. Preparation tools: prepare cooking tools such as knives, chopping boards, pots and pans for follow-up processing and cooking. Cleaning: soak the camel palm in clean water, rub it with hands to remove dirt and impurities on the surface, and then rinse with clean water.

Pour the processed slices of camel's palm into the pan and simmer over low heat for ten minutes. In this process, timely add monosodium glutamate to improve the taste. Finally, thicken the soup with wet flour to thicken the soup. When all the steps are completed, turn the pan and pour the oil evenly on the slices of the camel's palm, and a beautiful dish of grilled camel's palm will be finished.

The specific steps are as follows: first, foaming the camel palm with water, and then cutting out about 1/3 blades at the bottom of the palm, but to ensure the integrity of the camel palm as a whole. Put the processed camel's palm into a large soup pot, add soup, old hen, pig bone and string dragon and other ingredients, wait for the water to boil, carefully remove the floating foam to keep the soup pure. Next, simmer over low heat for about two hours.

The craftsmanship of the flower grilled camel's palm of Dunhuang cuisine is meticulous. First of all, the heart of the fresh camel's palm needs to be soaked in carefully prepared water, including onion, ginger, pepper, pepper, onion, white radish, celery and the right amount of salt. the aim is to remove its natural fishy smell. After soaking for about 3 to 4 hours, blanch it with hot water and wash it further. Next, put the camel's foot on the bamboo drawer of the cauldron and add seasoning to the water that covers the camel's foot.

The most famous way to eat camel's palm is braised camel's palm, and the most famous is Houde Fu's grilled camel's palm. The meat is tender and delicious, not fat and not greasy. The specific methods are as follows: in the first step, wash eight camel feet, put onions, ginger and garlic in a casserole and boil in boiling water for four hours. The second step is to remove the camel palm and soak it in cold water. After cooling, peel off the thin skin and calluses on the palm.

How to do camel's paw

1. Put the cold water in the camel's foot into the pot, add cooking wine (about 100ml) and ginger, blanch and skim over high heat and turn to low heat for 10 minutes. Prepare the stew bag. The boiled camel's palm is basically 6% ripe and ready for use. Put in the stew when the oil is 40% hot and stir-fry. Stir-fry garlic, spring onions and ginger for 10-15 seconds, then add a little sugar, carrots and a little oyster sauce.

2. Rinse the camel's palm with clean water, drain the water, burn the hair with fire, soak it with boiling water for 20 minutes, brush it with a brush, rinse repeatedly until the camel's palm is white.

3. Practice: wash the camel's palm, boil it in a boiling water pan for about 4 hours, remove the bones. Chicken legs and pig hooves are depilated, scraped and cleaned, and cut into two slices with a knife. Wash the ham and cut the ivory. Remove the stalks of mushrooms, wash away the sediment and cut the razor blades. Sit on the fire in the pot, put the pig's feet, chicken legs and camel's feet into the pot, pour in boiling water, then add spring onions, fresh ginger and pepper, then simmer over warm heat.

4. Camel's hoof is a unique delicacy. To make a delicious camel's hoof, you must first prepare fresh camel's foot. Wash the camel's palm, burn the hair, soak it in boiling water to remove impurities, cook it repeatedly, remove the bones and clean the calluses. Then, steam the camel palm with clear soup, Shaoxing wine and apples until soft and waxy, deep-fry until sugar is golden and set aside. Next, slice the camel palm, shiitake mushrooms and winter bamboo shoots, slice the ham, slice the green onion and slice the ginger.

How to make master-level grilled camel's feet at home?

Step 1: prepare the camel's palm to clean the camel's palm and remove excess hair and impurities. Blanch the camel's feet in boiling water, add a small amount of spring onions, ginger and cooking wine to remove the fishy smell and cook for about 5 minutes. Remove camel's paw, rinse with cold water and remove blood foam and impurities. Step 2: prepare a large pot for stewing, add an appropriate amount of water or broth, and put in the camel's paw with blanched water.