In fact, the practice of tiger skin and chicken feet is also very simple. If you are worried that the pot-stewed food shop is not clean enough, you can also try to make it yourself at home, and pay attention to safety during the production process.

Ingredients: 500g chicken feet.

Ingredients: 20 grams of ginger, onion, pepper, aniseed and pepper.

Seasoning white vinegar 5g cooking wine 10g maltose white vinegar soy sauce 10g chicken powder 1g pepper 1g sugar.

Specific production method

Step 1: We prepare 500 grams of chicken feet, wash them with clear water, slice ginger and onion, cut them into horseshoe slices, and add a handful of pepper and two star anises for later use.

Step 2: We blanch the chicken feet with water, boil the water in the pot, and pour the washed chicken feet into the pot with cold water, which makes it easier to boil the bleeding water. Add 5g white vinegar and 10g cooking wine to remove fishy smell.

Step 3: Turn over and add 10g maltose, fully dissolve maltose, turn over continuously, and heat chicken feet evenly. After the water is boiled, remove the floating foam from the pot and blanch for about one minute, then pour out the chicken feet to control the water for later use. Chicken feet with maltose are easier to peel tiger skin.

Step 4: Boil the oil in the frying pan. When the oil temperature rises to 50% and the oil surface smokes slightly, put the chicken feet into the pot and quickly cover the pot, because the chicken feet will explode when they meet hot oil, and it is easy to spill hot oil and burn them. Shake the frying pan gently to prevent the chicken feet from sticking to the bottom of the pan. When you can't hear the cracking sound, open the pot again.

Step 5: Soak the chicken feet with a spoon, let them be heated evenly, and keep frying on low heat for about 3 minutes. When the chicken feet are golden yellow, take them out and soak them in water for 20 minutes. The purpose of this step is to make chicken feet absorb enough water to remove tiger skin spots. Be sure to fry first and then soak, and the order must not be wrong, otherwise this tiger skin chicken feet will be busy in vain.

Step 6: Stir-fry the chicken feet for 20 minutes. The chicken feet are already very fat. Take it out and put it in the pot for later use. When the oil is hot, pour in the prepared small ingredients to make them smell. Add 20g of bad pepper, stir-fry red juice, pour a spoonful of clear water from the pot, add 10g cooking wine to remove fishy smell, and take 10g for light soy sauce.

Step 7: Turn off the fire when cooking, take out the chicken feet, put them on a plate, and then pour the soup evenly.