Tiger Skin and Chicken Claws
by Violet 1323958506
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the chicken feet, remove the fingertips in front, and divide it into two. You can also remove the bones, according to your taste. Boil water in a pot, two spoons of white vinegar, two spoons of maltose/honey, boil the chicken feet and blanch until the color changes
2. After blanching the chicken feet, drain the water completely
3. Put more oil in the pan, add chicken feet and fry until browned. It is important to pay attention here. The oil should be widened as much as possible or fried in batches to avoid turning over halfway. The chicken feet should be put into the pot with a lid, and the pot should be shaken to make the heat even, because the chicken feet are being fried. The oil exploded very badly in the process! ! Be careful not to burn it!
4. Put one or two slices of bay leaves and star anise in the water, and soak them in the freshly fried chicken feet
5. After three or four hours of soaking, the skin of the chicken feet that was still tight before wrinkles, and the "tiger skin" is beginning to take shape~~
6. Add a little pepper, sugar, pepper, and salt to the water soaked before and steam for one hour. Then simmer for about 15 minutes
7. While the chicken feet are steaming, squeeze some scallion oil; mix some gorgon juice with water, light soy sauce, dark soy sauce, oyster sauce, sugar, and salt for later use. It is precisely because of this dish that I fell in love with scallion oil. After trying it a few times, I found that the scallion oil made from scallions, scallions and half an onion is more fragrant. You can squeeze more daily, and the noodles can increase the fragrance taste
8. The steamed chicken feet are drizzled with shallot oil, mixed with gorgon sauce, chicken essence, sesame oil, garlic diced, dried chili shreds and then steamed for 10 minutes, and simmered for 5 minutes.
