Burn oil in a pot. When the oil temperature is 7-80%, pour the chicken feet into the oil pan and fry until cooked. Note here that if there is still water on the chicken feet, the oil will overflow, so you can cover it with a pot cover to avoid being scalded by the oil. Then gently slide the soaked chicken feet with a frying spoon, drain the water and dry them with kitchen paper one by one. Brush crispy water or light soy sauce, the color can be lighter, and then you can adjust the color when steaming later. Before dark. Air-dry for two hours with an electric fan.
First, prepare chicken feet, clean them, remove toenails, boil oil, and fry them in an oil pan with 80% oil temperature. At this time, be careful not to be scalded by oil, so the effect of tiger skin frying is better. Immediately after frying, soak in cold water until the chicken skin is obviously wrinkled to prepare 60 kg of Jinlong fish oil, pour it into a cold pot to boil the oil, drain the prepared chicken feet, and then pour it into hot oil to fry 30 kg. Can't be used repeatedly!
Try to dry the chicken feet before frying them in the pan. 2. Mix honey and white vinegar to make crispy dipping sauce and brush it on the surface of chicken feet. 3. After the oil temperature of fried chicken feet is reached, change to medium-low fire to avoid frying too much. 4. chicken feet should be soaked in water at least 1 hour. Add ginger slices, onion segments, appropriate amount of water, 65,438+0 tablespoons of soy sauce, 65,438+0 tablespoons of salt, 65,438+0 tablespoons of oyster sauce, fragrant leaves, cinnamon bark, star anise, fennel, pepper and dried pepper and cook for 30 minutes.