Tiger Skin and Chicken Claws
1.
Prepare chicken feet, green onion, ginger and garlic.
2.
Use kitchen scissors to cut off the nails of the chicken feet and clean them for later use.
3.
Start the pot, add an appropriate amount of cold water, add the cold water to the chicken feet blanching water, add green onions and ginger, and an appropriate amount of cooking wine to remove the fishy.
4.
When the water is boiled, skim off the foam and cook for 1-2 minutes.
5.
The blanched chicken feet are rinsed and dried.
6.
Mix appropriate amount of honey and white vinegar into white vinegar honey juice.
7.
Brush the white vinegar and honey sauce evenly on the chicken feet and let them dry.
8.
Lift the pot and add enough oil.
9.
Fry the chicken feet at 50% of the oil temperature, and quickly cover the pot after placing the chicken feet to prevent the oil from splashing out.
10.
Fry it until golden and remove it.
11.
Put it in ice water and soak in the refrigerator for 2-3 hours.
12.
Soak until the chicken feet are wrinkled.
13.
Prepare the braised ingredients, peel and wash 3 cloves of garlic, wash and cut green onion into sections, wash and slice ginger, one star anise and one piece of grass fruit, and one small piece of yellow rock sugar.
14.
Start the pot, add a little oil, add the auxiliary ingredients and stir-fry on a low heat to create a fragrance.
15.
Add enough water, appropriate amount of soy sauce, light soy sauce and fuel consumption.
16.
Add chicken feet, boil on high heat, cover and simmer for 1 hour.
17.
Collect the juice over the fire.
