1. First cut the chicken feet in the middle and cut off the nails. Put water in the pot, put a few slices of ginger, and put the chicken feet in the pot after the water boils. Cook for about 10 minutes, remove and drain.
2. Put the oil in the pot that can finish the chicken feet. When the oil is 70% to 80% hot, deep fry the chicken feet until golden brown.
3. Quickly put the fried chicken feet into ice water. It doesn't work until you get a tiger skin.
4. Put a small amount of oil in the pot, stir the prickly ash and remove it. In the next ginger slices, garlic slices, dried chili segments, rice wine, cooking wine, vinegar, light soy sauce. Stir-fry the thick sauce and add the chicken feet.
5. Put a certain amount of water in the casserole, and put all the chicken feet and ingredients with sauce in the casserole into the casserole. The fire boiled.
6. After boiling, add some dried chili segments and a teaspoon of white sugar. A pinch of salt. Collect the juice.
7. Almost after the juice is collected successfully, put a spoonful of MSG and it is ready to serve.
Tips:1. The main part of this chicken feet is fried in ice water. The tiger skin will not appear immediately. It will only appear after being slowly soaked in ice water.
