How to make tiger skin chicken feet is as follows: Ingredients: chicken feet, red pepper, garlic, tempeh, cinnamon, and Sichuan peppercorns.

1. Remove the toes from the chicken feet, wash them, and put them in boiling water for a while.

Rinse with cold water.

Put an appropriate amount of water in the pot and add the washed chicken feet.

2. In order to prevent the skin of chicken feet from breaking easily, add a few drops of white vinegar and maltose.

Cook for 5 minutes.

Remove and drain.

3. Put oil in the pot, heat the oil to 70% to 80%, change the heat to medium, and pour in the chicken feet. Be careful at this time. I used the pot lid to cover my face slightly to avoid oil splashing out.

(Because it was the first time I made it, I poured a little less oil and didn’t completely cover the chicken feet, so it was a little uneven.) Fry until the chicken feet turn red.

Drain off excess oil.

4. Put half a bowl of water into the soup bowl, pour in the fried chicken feet, and soak for an hour.

5. Add cinnamon, Sichuan peppercorns, sugar, salt, and pepper into the soup bowl with the chicken feet soaked in it. Mix evenly and put it into a steamer and steam over high heat for 10 minutes.

6. Add half a spoonful each of corn flour, cornstarch and flour to a slurry. Add half a bowl of water to the pot. Pour in a little light and dark soy sauce, sugar, a little oil, bring to a boil, and add sesame oil with black bean paste, garlic and red pepper rings.

Mix evenly and pour in the slurry prepared previously.

7. Pour the steamed chicken feet into the pot, turn the pot and plate evenly.

Put it in a steamer and steam it over high heat for 5 minutes, mainly to let the garlic flavor blend in better.