Chinese Food
A must for spring festival feast
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Eating chicken claws is the most enjoyable thing for me who is afraid of growing meat. I'd better have a good TV together with my friends. It's the most enjoyable thing. In Guangdong a few years ago, I loved the tiger skin chicken claw in the food market. The chicken claw skin is soft, soft and soft. It tastes slightly spicy. One mouthful goes on. The lips and teeth are fragrant. I can't help but buy some to satisfy my craving every time I see it. I've made this recipe many times. It's very popular with my family. Fried first, then braised with water. The meat and skin of chicken feet become soft and waxy. In addition, the spicy ginger is very good for wine or snacks. Fried chicken feet. We can't do without a lid at home. Because it will splash when it goes down. It must be covered. Wait for the pot to stop popping and then open the lid. In fact, the ingredients used in this dish are very few. But the flavor is very good. You should choose a better soy sauce. The old soy sauce is used for coloring. -
Cooking ingredients
Cooking Steps
Step1:Wash the chicken feet with water to remove the blood. Chop off the toenails. Prepare other material
Step2:Boil 600ml of water. Put in chicken feet and white vinegar. Boil for one minute and remove
Step3:Dry wate
Step4:Take advantage of the heat and put on the old sauc
Step5:Put the oil in the pot. Bring it to 60% heat. Close the lid. Open a small seam. Pour in the chicken feet. Immediately close the lid.
Step6:Shake the pot with your hands so that the chicken feet can soak evenly in the oil. When the oil doesn't explode in the pot, open the lid and fry until the skin is tight and har
Step7:Drai
Step8:Leave 2 tablespoons of low oil in the pot. Stir fry ginger, garlic, star anise and grass fruit over low hea
Step9:Add 600ml clear water (better fresh soup
Step10:Put in chicken feet. Mix in rice wine and soy sauce. Bring to a boil over medium heat. Cover and simmer for 30 minutes
Step11:Taste the salt. Add some salt. Drain the juice with high heat
Step12:Finished produc
Cooking tips:1. On the basis of braised chicken feet, tiger skin chicken feet add the meat taste of Guangdong style steamed chicken feet. It's better to eat and select large claws. 2. When blanching and scalding, put some white vinegar. It can not only remove fishy smell, but also make it combine with old soy sauce. Fry it into a beautiful red color. 3. There is no difficulty in the whole dish, but the more dangerous one is fried chicken feet. Wipe the water as much as possible before frying the chicken claws. Put on the soy sauce while it's hot. The color will be even. The splashing will be smaller when frying. 4. Fried chicken feet must have a pot cover. It's not recommended to make this dish without a pot cover, so as to avoid frying and hurting people. 5. Generally speaking, the fried chicken feet need to be stewed for more than half an hour to stretch the tightened skin after frying, forming a soft and waxy taste. There are skills in making delicious dishes.
