Chinese Food
Trial of Jingxuan soy sauce
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Tiger skin and phoenix claw is one of the most popular products in early morning teahouses in Guangzhou. It is a famous dish of Han nationality with all colors and flavors. Crispy skin, tender meat, full color, especially attractive. Home wine dishes. The meat palm is rich, fresh and spicy. The more you chew, the more fragrant you will be. The more you chew, the more energetic you will be. Men, women, old and young like to eat. It's a good soy sauce for the Cantonese tiger skin chicken claw. I'm honored to have the qualification for the trial of bean fruit's Jingxuan soy sauce. So I'm going to present the most inherited Cantonese tiger skin chicken claw. -
Cooking ingredients
Cooking Steps
Step1:Clean the prepared chicken fee
Step2:Remove nails. Cut (in half)
Step3:Add ginger and anise to boil with clear water
Step4:Put in the cleaned chicken feet. Add white vinegar and cooking wine
Step5:Cook for two minutes and turn off the heat
Step6:Remove from the pot. Supercooled water
Step7:Stainless steel basket (because it's still hot. Plastic basket is not very good). Clear and dry water. Air dry
Step8:Heat the pan, pour in the oil, and heat the oil to about 50
Step9:Pour in the dried chicken feet (remember. Prepare the pot cover in advance). Cover the pot cover
Step10:Turn it over halfway (be careful of spilling oil. Cover the body with the pot cover)
Step11:Fried chicken feet. Soak them in ice water for an hour (put the cold boiled water into the refrigerator the night before yesterday); note - tiger skin will appear in ten minutes.
Step12:Because we have to wait for the soaking. At this time, prepare the most important step. Make the sauce. Hot pot. Stir fry garlic powder, chili, onion powder, tangerine peel powder, onion, pepper, ginger powder, Douchi, salt; add vinegar, cooking wine, etc. to stir fry together. This is the soy sauce with Jingxuan.
Step13:Just wait for the sauce to boil
Step14:Marinate the soaked chicken feet in the sauce for five minutes
Step15:Put the water in the steamer to boil. Put on the small plate
Step16:Add the pickled chicken feet (put some sauce together)
Step17:Steam for eight minutes (eight minutes when the water in the steamer is boiling
Step18:It's steaming. It's fragrant. The crispy and tender early tea, tiger skin and chicken claws are out of the pot.
Cooking tips:1. The sauce is very important. Be sure to prepare all the materials; 2. Be careful when frying the chicken feet. There is oil splashing on them. Remember to cover them; there are skills in making delicious dishes.
