Delicious to Lick Your Fingers [tiger Skin and Chicken Claws]

Name: Delicious to Lick Your Fingers [tiger Skin and Chicken Claws]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 10 Chicken feet; Some Chives; 5 tablespoons Korean soy sauce; 1 small bowl Huadiao Wine; 20g maltose; 5g salt; Some Bay leaf; Some Aniseed; Some garlic; Some ginger; 2 tablespoons Fish sauce; 10 yuan Yellow rock candy; 2 pieces Red fermented bean curd; Some Dried red chili; Some pepper; Some Cinnamon

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Tiger skin and chicken feet is a famous Han Chinese delicacy, which belongs to Cantonese cuisine. The skin is crispy, the flesh is tender, the color is full, and it is particularly attractive. The fleshy palm is rich, fresh and spicy.

This tiger skin chicken feet has been fine-tuned on the basis of Cantonese cuisine. The last step of Cantonese cuisine is to steam the chicken feet in the pot. I changed the steaming step to stew in the pot, so that the chicken feet will have a better taste. Moreover, the stewed chicken feet also have a sticky soup, which is smoother and more flavorful when eaten. "

Delicious to Lick Your Fingers [tiger Skin and Chicken Claws]

1. Ingredients: 10 chicken feet Ingredients: garlic, chives, ginger Seasoning: 5 tablespoons of Korean soy sauce, 2 tablespoons of fish sauce, 1 small bowl of Huadiao wine, 10 pieces of yellow rock sugar, 20 grams of maltose, 2 pieces of red fermented bean curd, salt 5 grams, dried red pepper, bay leaves, pepper, aniseed, and cinnamon

Delicious to Lick Your Fingers [tiger Skin and Chicken Claws] recipe

2. Cut off the fingertips and wash the chicken feet. Add water to the pot. After the water is boiled, put the chicken feet into the pot and blanch them;

3. After blanching and scalding, remove it and clean the surface foam with clean water, and then dry the surface water;

4. Spread a layer of maltose on the surface of the chicken feet that have been dried and dry them intermittently;

5. Boil the oil in the pot and fry the chicken feet in the pot when the oil temperature is 60% hot (remember to cover the pot and be careful not to be splashed by the oil);

6. Pick up and drain the fried chicken feet and put them in cold water (ice water is better) for at least 1 hour;

7. Take a small bowl, put the red fermented bean curd into it, pour 5 tablespoons of Korean soy sauce;

8. Then pour 2 tablespoons of fish sauce;

9. Gently crush the fermented bean curd block, and dilute the fermented bean curd for use;

10. Add a little oil to the pot, stir-fry the chives, ginger slices, garlic, dried red pepper, bay leaves, pepper, aniseed, and cinnamon in the pot;

11. Pour the fermented bean curd mixture into a pot and stir-fry on low heat after the seasoning is fragrant;

12. Pour in boiling water and add rock sugar;

13. Cooked into Huadiao wine and burned on a large fire;

14. Pour the fried chicken feet into a pot and simmer;

15. When the stewed soup is thick, it can be eaten out of the pot.

Tips:
1. Air dry the chicken feet as much as possible before frying, otherwise the oil will explode when frying; however, even if it dries, the oil will still splash. You can cover the pot to fry, remember to leave a small seam, otherwise the steam will be in the pot On the cover, dripping into the oil will explode the oil again;
2. Brushing with maltose is to better help the formation of crispy skin;
3. When deep-fried chicken feet are fried, use a medium-to-small fire to avoid too much heat and the chicken feet will burst and splash oil;
4. When the chicken feet are soaked in water for at least 1 time, the time is too short, the skin of the chicken feet will not swell, and it will not form a tiger skin; if you can soak for a longer time, it will be better; if you master the above points, you can do it Come out beautiful tiger skins;
5. The seasoning of the final stewed chicken feet can be adjusted at will according to your own preferences.