Use maltose for the baking powder. Put the maltose in when the chicken feet are boiled in the pot, then foam the fried chicken feet and then cook them in the pot.

1. Tiger skin and chicken feet is a local famous dish with full color, flavor and flavor, belonging to Cantonese cuisine. The skin is crispy, the meat is tender, and the color is full. It is very attractive and is a home-made side dish to accompany wine. The fleshy palm is rich, fresh and spicy, and the more you chew it, the more fragrant it becomes and the more you chew it, the stronger it becomes. Made with chicken feet, Sichuan peppercorns, cinnamon, star anise, a little salt, etc. Chicken feet are not called chicken feet in gourmet recipes, but are called chicken feet. In the south, chicken feet are a high-end famous dish, and its cooking method is also more complicated.

2. Chicken feet and duck feet are rich in collagen. Under the action of enzymes, collagen can provide the hyaluronic acid needed by skin cells to keep the skin hydrated and elastic, thus preventing skin sagging. Wrinkles.

3. Try to dry the chicken feet before frying, otherwise the oil will explode violently during frying; however, even if it is dried, the oil will still splash. You can cover the pot and fry, remember to leave it. There should be a small gap, otherwise the steam in the pot will drip into the oil and it will explode again.

4. When frying chicken feet, use medium-low heat to avoid the fire being too high and causing the skin of the chicken feet to explode and splash oil. The chicken feet should be soaked in water for at least 1 hour. If the time is too short, the skin of the chicken feet will not swell and the tiger skin will not be formed. It would be better if the chicken feet can be soaked for a longer time.