Tiger Skin and Chicken Claws
1.
Ingredients: chicken feet, etc. Wash chicken feet and slice ginger.
2.
Cut off the fingertips of the chicken feet.
3.
Put it in a pot of cold water, add cooking wine and ginger slices to a boil, skim off the foam, and cook for about 2 minutes.
4.
Remove it and put it in cold water to wash away the foam.
5.
Remove the chicken feet and dry the skin moisture.
6.
Stir honey and white vinegar thoroughly, brush evenly on the chicken feet, brush it on one side, turn it over and brush it again, and dry.
7.
Pick up the frying pan, pour a lot of oil, the oil is 50% to 60% hot, and fry the chicken feet. Remember to cover the pot to prevent oil splashing. When it is golden brown, remove the oil and soak in ice water for 3 hours.
8.
To make seasonings, mix ginger, garlic, dried chili, white sugar, salt, five-spice powder, cooking wine, light soy sauce, dark soy sauce, oyster sauce, white pepper, tempeh sauce, and sesame oil.
9.
Remove the chicken feet, put it in a steamer, and steam for 15 minutes.
10.
Pour the sauce on the chicken feet and mix well.
11.
Continue to steam for 20 minutes.
12.
Set the plate, success!
Tips:
1. When the chicken feet are rinsed in cold water, they should be placed under the water to prevent the gum from being washed away.
2. Drying is to prevent oil splashing during frying.
3. The seasoning can also be added or deleted according to your own taste.
