Seasoning: salt, 3 shallots, 3 ginger 1, 3 star anise, pepper 1, cinnamon 1, dried pepper 1, cooking wine 10g, soy sauce 50g, honey 30g, fennel 1.

The practice of spiced tiger skin chicken feet;

1. Wash the chicken feet, cut off the toes and put them in the basin.

2. Add soy sauce, cooking wine and honey, mix well and marinate for 20 minutes, remove and dry.

3. Pour all the seasonings needed for the brine into the soup pot and put half a pot of clear water (the amount of clear water can be less than chicken feet). Bring it to a boil, simmer for 20 minutes, and then cool it slightly.

4. Put the dried chicken feet in hot oil (the oil surface of the oil pan smokes slightly) and fry until golden brown.

5. Take it out and put it directly into the boiled brine (you can fry it several times, and the oil will splash badly when frying. Be sure to block the cover in front of the oil pan to avoid scalding. If you cover the cover, don't completely cover it tightly, leaving a gap, so that a lot of water vapor will not condense inside the cover, which will make the oil pan splash more)

6. The fried chicken feet have all been put into the brine. It is best to soak them in salt water for more than 2 hours, and then put them on the fire to boil. Turn off the heat after boiling for 30 minutes, and then take it out after it is completely cooled, so that the taste will be completely immersed in the chicken feet, which is delicious.