Tiger Skin and Chicken Claws

Name: Tiger Skin and Chicken Claws
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 6 Chicken feet; 3g salt; 5g Soy sauce; 5g shallot; 3 slices ginger; 3 cloves garlic; 1 piece star anise; 10 capsules pepper; 4 Dried chili; Some Vegetable oil; 10 capsules Fennel Seed; 1 piece Fermented bean curd (red); 2g Sugar; 5g Rice wine

by Shi Shang Xiaomi

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The tiger-skin chicken claws recommended today are super enjoyable tiger-skin chicken claws that can be removed after one bite, which can be eaten by the elderly and children. There is such a dish on the New Year’s Eve dinner, which is definitely not bad.

Chicken feet 6, vegetable oil

Pepper, aniseed, cumin, chili 4, green onion 5 grams, ginger 3, garlic clove 3

Fermented bean curd, soy sauce, salt, sugar, pepper and Shaoxing wine

Tiger Skin and Chicken Claws

1. Wash the chicken feet, control the moisture and cut off the nails

2. Boil the blood in a hot pot under cold water

3. Take out the chicken feet and rinse with warm water, control the moisture, and smear the surface with soy sauce to pickle for a while

4. Pour oil into the pot, add chicken feet at medium oil temperature, and fry with a lid to prevent splashing

5. Remove the fried chicken feet until the color becomes darker and firmer. Over cool water, rinse with running water to control dryness.

6. Leave a little oil in the pot, add pepper, aniseed, cumin, chili, onion, ginger, garlic clove and stir fragrant

7. Add the aroma, add water, crushed fermented bean curd, soy sauce, salt, sugar, pepper, chicken feet, cook in a pot, add rice wine, cover and stew

8. After boiling, turn to low heat and simmer for 30 minutes and change to high heat to collect the juice.

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