There are only a few days before the Spring Festival. How busy I am to see everyone at home preparing for the New Year! In addition to preparing new year's goods these days, we have to prepare some special dishes for New Year's Eve. In Guangdong, fried pork chops and tiger skin chicken feet are essential.
It's my treat. I like to treat with my own chicken feet. Usually there are guests at home, I believe many people will also go to the deli to buy some cooked food, including tiger skin chicken feet, salted chicken feet, hand-torn chicken, sauce beef and so on. Stir-fry a few more dishes, add 1-2 cooked food, and soon a table will be filled, so that guests don't have to wait too long and can make time to chat with them. Especially in the Spring Festival, it's convenient to fry braised pork and chicken feet in advance, even without going to the vegetable market.
Stir-fried chicken feet with tiger skin in advance, many people made a mistake in the first step. The first step is to fry chicken feet in an oil pan, so that the fried chicken feet are not only rich in flavor, but also can not fry tiger skin. To judge whether the chicken feet are fried well, first, except for the color, the color is golden yellow, especially reddish brown. The skin is wrinkled and looks like "tiger skin". Even if it has no taste, it can be said to be a successful chicken claw.
Chinese New Year fried chicken feet, don't fry them directly! One more step, the chicken feet will be golden in color, and they all have tiger skin. Next, I will share with you the correct way to fry tiger skin chicken feet.
Recipe: fried chicken feet with tiger skin
Detailed production steps of tiger skin chicken feet:
1, prepare chicken feet and do whatever you like. Cut off the toes of the chicken. Put it in a plate, add water and salt, and soak for 10 minute.
2. Take out the chicken feet. Pour water into the pot, add cold water to the chicken feet, then add shredded ginger and cooking wine, and cook for 10 minute. The whole journey starts with the water that has not been boiled, but it must not be boiled for too long. Chicken feet are easy to separate when cooked for a long time, so the taste is not crisp enough.
3. After the fire is over, put the 1 onion knot into the pot, add 1 spoon maltose, stir well, and cook the chicken feet for 10 minute. Don't hurry to take out the chicken feet after cooking. Bake chicken feet in the pot for 2 minutes and fill them with maltose, which can make the color of chicken feet more golden. After baking for 2 minutes, take out the chicken feet and control the water to dry for later use.
4. Restart the pan, pour in cooking oil, heat the oil to 50% over medium heat, then add chicken feet and fry until golden brown. Then fry it again, and the color will look better.
Take out the freshly fried chicken feet immediately and soak them in cold water. This step is very critical. Soaking immediately is easy to produce tiger skin. If you fry in the air for too long and then put it in cold water, the effect will definitely be much worse. The soaking time is about 1 hour, so that the chicken feet can absorb enough water, so that the tiger skin is easy to come out.
4. In the process of soaking chicken feet, we can prepare ingredients first: dried Chili, cinnamon, star anise, fragrant leaves, Amomum tsaoko, pepper, ginger and shallots. Wash all the ingredients and cut them into sections for later use.
5. Pour oil into the pan, add pepper, star anise, dried Chili, ginger slices, garlic slices and tsaoko and stir-fry until fragrant. Then add 1 tablespoon bean paste to the pot, stir-fry red oil, add chicken feet, stir-fry and color, and then add water.
6. Next, start seasoning: put soy sauce, soy sauce, salt, oyster sauce and chicken essence into the pot, mix well, boil water over high heat, and then simmer for 20 minutes over medium heat.
7. After 20 minutes, remove the chicken feet and pour the sauce, and a golden chicken feet with separated flesh and blood will be ready.
Summary of cooking skills of stir-frying chicken feet with tiger skin: When frying chicken feet, remember never to stir-fry them directly. One more step is to blanch the chicken feet, especially with maltose 10 minute, then take them out, control the moisture and stir-fry, so as to make the chicken feet golden in color and ensure that the chicken feet are all wrapped with tiger skin.
# Happy New Year #