Ingredients: chicken feet 10, peanut 50g, sugar 1, honey 2, white vinegar 2, millet pepper 3-5, cooking wine 2, white wine 1.

Ingredients: 2 pieces of milk, soy sauce 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon, half a teaspoon of spiced powder, lobster sauce 15g, ginger and garlic, and starch 1 teaspoon.

1, when buying frozen chicken feet, you'd better buy chicken feet with light skin and tender meat. Too thin meat is not enough to eat. Cut off the toenails of chicken feet and cut them in half.

2. Put the chicken feet in clean water, add 1 bottle cap of white wine or cooking wine, and soak for 30 minutes to soak the blood. This step can remove the fishy smell and peculiar smell of chicken feet.

3. Rinse the soaked chicken feet with running water for 2-3 times, put a proper amount of water in the pot, pour white vinegar and honey, add chicken feet, boil water over high heat, and then cook for 1 minute. White vinegar and honey can make skin red, bright, firm and not easy to rot after frying, so these two materials must be indispensable. (You can also use maltose instead of honey. )

4. After the chicken feet are cooked, use chopsticks to pick them up (you can keep the fire burning and pick them up in boiling water so as not to stick to the foam). Lay the chicken feet flat on the steaming rack, and don't stack them together. The chicken feet should be thoroughly dried, otherwise it is easy to leak oil when frying. Note: Do not rinse the chicken feet with cold water after they are cooked. If the sugar on the surface is washed away, it will affect the color of chicken feet.

Let's prepare the ingredients of the sauce while drying the chicken feet. Get ready for Nannai. Nannai is red, not ordinary white fermented bean curd. Don't buy it wrong. Douchi should be washed and then crushed with the back of a knife, so as to better show the flavor. Soak peanuts in clear water for later use.

6. Pour the milk, soy sauce, soy sauce, oyster sauce, allspice powder and sugar into a bowl, add half a bowl of water and mix well. South milk block will be crushed to the crushing point.

6. After the chicken feet are dried, they can be fried. Heat the oil to 80% heat, add chicken feet, stir-fry with chopsticks to prevent the pan from sticking, and then slowly fry with medium and small fire, without turning over when frying.

7. Fry the chicken feet until they are dark red, then turn them over and fry them on both sides until they are dark red. In the process of frying, it may be easy to "fry oil". It's best to cover the chicken feet with a pot cover.

8. Prepare a pot of clear water, fry the chicken feet, put them in the pot and soak for 2 hours to make the chicken feet absorb water. The skin of soaked chicken feet will become loose and wrinkled, and the steamed chicken feet will become deboned and soft.

9. You can prepare sauce when soaking chicken feet. Chop garlic and ginger, put oil in a wok, add ginger, garlic and lobster sauce, stir-fry until fragrant, pour in the prepared bowl juice and bring to a boil. Because starch is added to the bowl juice, stir it while cooking to make the sauce a little thicker.

10. Soak chicken feet, drain water, pour into a wok, add peanuts, and mix well until chicken feet and peanuts are all covered with sauce.

1 1. Pour the fried chicken feet, peanuts and sauces in the pot into a plate and steam in a steamer for 45 minutes to make the chicken feet brittle and rotten. You can eat it after steaming. If you want to look good, you can decorate it with some pepper rings. I like spicy food. When steaming chicken feet, I can put a few millet peppers in and steam them together. )

Bite down, the chicken feet are boneless at the entrance, and the juice is rich. The more you eat, the more you can't stop!

Summary:

1, to make tiger skin chicken feet, you must go through four steps: soaking-boiling-frying-steaming to make tiger skin beautiful, soft and boneless.

2. Nannai and Douchi are the soul of sauce, and they must not be omitted.