Steamed Chicken Feet with Tiger Skin
1.
Chicken feet, wash and remove nails;
2.
Boil water, add chicken feet and cook;
3.
Take out the chicken feet and use too cold water; PS: Too cold water to prevent sticking.
4.
Heat the pan, pour the oil, the oil temperature is 180 degrees, put in the chicken feet, and fry; PS: When frying the chicken feet, remember to cover the chicken feet, the oil will splash up to prevent scalding
5.
The fried chicken feet are quickly put into the prepared ice water and soaked; PS: The effect of soaking in ice water is better than soaking in cold water
6.
Soaked chicken feet become big, plump and wrinkled;
7.
Heat the pan, pour oil, tempeh, garlic, ginger, sand ginger, chili, bay leaves, star anise, etc. until fragrant;
8.
Add chicken feet and five-spice powder and stir fry;
9.
Put soy sauce, cooking wine, fish sauce, salt;
10.
Simmer on low heat for 10 minutes, then collect the juice;
11.
Put the cooked chicken feet in a large fresh-keeping bowl, and steam them when you want to eat them;
12.
Put the boiled chicken feet in Xiaodie and steam them in water; the steamed chicken feet with tiger skin are used for morning tea, afternoon tea, and snacks, which are very popular.
Tips:
1. The chicken feet cooked in clean water should be too cold to prevent sticking;
2. Remember to cover the fried chicken feet to prevent oil splashing and burns;
3. Soak the fried chicken feet in ice water after being heated;
4. Don't put water in the chicken feet when you stir-fry the spices. Use cooking wine, fish sauce, and soy sauce to braise;
5. Take it out and steam it when you eat it.
