Authentic tiger phoenix claws

Do you know how to make authentic tiger phoenix claws? Tiger phoenix claw is a must-have tea on the table of Guangdong morning tea, stewed and soft and fragrant phoenix claw is really mouth-watering. I carefully organized the authentic tiger phoenix claw practice for you, delicious in front of you, quickly get up!

tiger phoenix claw

Tiger phoenix claw is a colorful and flavorful upscale local cuisine, belonging to the Cantonese cuisine. Its cooking method is also more complex. Crispy skin and tender meat, full of color and lustre, especially attractive, is a home-style drink small dishes. The meat palm is rich, fresh, flavorful and spicy, the more you chew, the more fragrant and chewing.

Ingredients

1 catty of large chicken claws

50 grams of maltose

10 grams of cinnamon

5 grams of coriander

moderate amount of green onions, ginger, garlic and dried chili peppers

5 grams of salt

10 grams of dark soy sauce

5 grams of light soy sauce<

oyster sauce 10g

coriander 50g

tiger skin phoenix claw practice

1, the chicken claws clean, with kitchen scissors to cut off the nails or chopped with a knife;

2, water did not exceed the chicken claws, add 50 grams of malt sugar (fried . When the color will be very nice), medium heat and continue to cook for one minute, fish up and control the water (do not use water to rinse, do not use water to rinse!!!)

3, into the chicken claws on medium-low heat, turn over halfway and continue to fry until the whole chicken claws golden blisters fishing up (must be fried in place to get out of the beautiful tiger skin)

4, prepare a pot of water, add cinnamon, sesame leaves, chicken claws, the water should be no more than the chicken claws, cook to boiling off the fire simmering for a night. Chicken claws because of the absorption of water, halfway through the need to continue to fill the boiling water did not exceed the chicken claws;

5, the next day to soak the chicken claws fished out;

6, the color is not very attractive, I do here four pounds of chicken claws, subpackaged into a few bags of frozen preservation;

7, the pot of oil, onion, ginger, garlic and cilantro stalks dry chili pepper sautéed, under the chicken claws, light soy sauce, light soy sauce, salt, the right amount of water, about Cook for 10 minutes to collect juice, add oyster sauce stir fry are off the fire, coriander leaves, red pepper ring embellishment;

Delicious rice dishes to eat! Crispy skin, delicious to stop! (Try to pick a large chicken claw will taste better.)

Note:

1, the chicken claws of the nails must be cut clean, because the chicken does not wash feet.

2, the dish itself is a Cantonese dish so I did not put chili, in fact, you can also add a handful of dried chili according to their own preferences.

3, chicken feet after frying must be immediately put into the cool water to soak for 3 hours, it can get up the kind of tiger skin.