Camel palm

A camel's paw, which is made of water, is cut into pieces with a thickness of two halves, a piece of winter bamboo shoots is added between each piece of camel's paw, arranged neatly, and put into a bowl, then the chicken is soaked in boiling water, put on the camel's palm, covered with scallion, ginger, star anise and garlic cloves, steamed in a cage after adding chicken juice, taken off after one hour, filtered to remove the soup, and removed the seasoning. The characteristics of camel's paw are: soft and rotten camel's paw, ruddy color, bright and clean, mellow and palatable. Camel's paw can also be made into whole camel's paw. The whole camel's paw is made of peeled camel's paw and processed. The making method is like bear's paw and simmered slowly. Production: clean camel's paw and hoof, blanch in boiling water, take out and wash. Put the hoof yellow into the pot, add fresh ginger, green onion and water until it is 80% cooked, and take it out. After cooling, cut into 1 cm thick discs, put them in a large bowl, and add wine and chicken soup. Blanch a proper amount of chicken and duck with bones in a boiling water pot, put them into a bowl, add onion, ginger, pepper, star anise, wine and soy sauce, steam them in a cage, take them out, and pick out the hoof pieces. Heat peanut oil in a wok, add ginger slices and onion slices, add wine, take out onion and ginger, add chicken soup, water, hoof yellow slices, a little refined salt, monosodium glutamate, soy sauce and wine, roast until the marinade is tight, add a little wet starch, and pour cooked oil out of the pan and plate. Features: Camel's soles are often used for walking, so the meat is thick and elastic. Camel's paws are unique in taste, tender, not fat or greasy, and the meat is appropriate. Camel's paws and hoofs are perfectly combined with chicken and duck meat, and their taste is not lost to bear's paws. It is one of the autumn and winter supplements.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)