Ultimate Edition of Tiger Skin and Chicken Claws

Name: Ultimate Edition of Tiger Skin and Chicken Claws
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken feet; Some star anise; Some Cinnamon; Some Bay leaf; Some pepper; Some Dried chili; Some Garlic slices; Some Sliced ginger; Some maltose; Some White vinegar; Some Oyster sauce; Some Soy sauce; Some Sugar; Some Bean drum

by xingkong1970

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Tiger skin and chicken feet are one of the indispensable big points of Guangdong morning tea. Its bones are crispy and fat, golden in color, and super delicious. And it is rich in calcium and collagen. Eating more can not only soften blood vessels, but also has cosmetic effects. It is one of the favorite snacks.
However, it’s really not easy to want to eat. It takes too long. It needs to be deep-fried, then soaked in ice water for more than an hour, and finally it has to be steamed twice. People who are anxious don’t have the patience to wait. Yes, if you have the patience to eat, follow the steps to try it out and make adjustments according to your own taste. "

Ultimate Edition of Tiger Skin and Chicken Claws

1. Frozen chicken feet, toes, etc., cleaned

Ultimate Edition of Tiger Skin and Chicken Claws recipe

2. Add garlic flakes, garlic flakes, maltose, white vinegar to the water (little common sense of life, the chicken skin will not be damaged when added with vinegar), sugar and vinegar can also be cooked and brushed on separately

3. Pour the processed chicken feet and cook for 20 minutes

4. After cooking, remove and drain, and I put it on the balcony to dry in the air.

5. After get off work and overtime, the chicken feet QQ, there is no moisture at all, and it will not burst.

6. Oil the pan

7. Add chicken feet fried

8. Fried into golden

9. Pick up and soak in ice water for more than 1 hour, the longer the better

10. Star anise, cinnamon, pepper, bay leaves

11. Wrap it up, add to the soaked chicken feet and cook for 20 minutes

12. After cooking, change to steaming for 15 minutes

13. Prepare the sauce during the steaming process: 1 spoon each of bean drum / oyster sauce / cooking wine / ginger juice / scallion oil / sugar, a little pepper