Chicken feet are not called chicken feet in gourmet recipes, but chicken feet. In the south, chicken feet is a famous dish with high grade, and its cooking method is also complicated. Tiger skin chicken feet are called tiger skin because their surfaces are wrinkled and look like tiger skin. Other dishes named after tiger skin include tiger skin green pepper and tiger skin eggs.
Tiger skin and chicken feet are classic dishes in Cantonese cuisine. Its skin is crisp and fragrant, the meat is tender and delicious, and it is mostly made of chicken feet, pepper, star anise and cinnamon. It tastes fragrant and waxy, especially delicious. Now it has spread all over the country and is welcomed by men, women and children.
The chicken feet with tiger skin are either fried with salt beans or braised with chopped pepper. The fluffy tiger skin is soaked in salty and spicy soup, and the juice splashes in one bite, which is delicious.
The practice of tiger skin chicken feet
Ingredients: chicken feet, ginger, garlic, dried Chili, sugar, salt, allspice powder, cooking wine, soy sauce, oyster sauce, white pepper, Laoganma lobster sauce, sesame oil, white vinegar and honey.
1. Put the washed and cut chicken feet into water, add cooking wine and ginger slices and cook for about 2 minutes.
2. Soak the chicken feet in water and wash away the floating foam.
3. Brush the chicken feet with mixed water of honey and white vinegar after drying, and then dry them to prevent oil splashing when frying.
4. When the oil is poured into the pot and burned to 50% to 60% heat, add chicken feet and fry until cooked (remember to cover the pot and be careful not to be splashed by oil).
5. Pick up the fried chicken feet and drain them, then soak them in cold water (ice water is better) for at least 1 hour.
6. Prepare seasoning when soaking hair, and mix ginger, garlic, dried Chili, sugar, salt, allspice powder, cooking wine, soy sauce, soy sauce, oyster sauce, white pepper, Laoganma lobster sauce and sesame oil into sauce for later use.
7. Put the soaked chicken feet on a plate and steam them in a steamer. After about 15 minutes, pour the sauce on the steamed chicken feet, mix well and steam for another 20 minutes.
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