Tiger-skin chicken feet are a snack of Cantonese morning tea, which is crisp, fragrant, soft and refreshing. It gives people the impression that it is a dish of city people, and it is leisurely but complicated to eat. I have summed up that there are no four steps of "boiling, frying, soaking and steaming". If we do these four steps, seasoning will be integrated into personal preferences, and it will be successful.

details of ingredients

8 chicken feet

a little lobster sauce

2 slices of ginger

appropriate amount of minced garlic

appropriate amount of salt

1 tbsp of white vinegar

2 tbsps of honey

Steps of Cantonese-style tiger skin chicken feet:

1 Wash chicken feet and cut off toenails.

2 pot water, chicken feet in water, cooking wine and ginger slices for about 2 minutes, and then take out.

3 the cooked chicken feet are washed with cold water and dried.

4 chicken feet are divided into two, which is better and more delicious.

5 bowls are mixed with honey and white vinegar, and fully stirred evenly. Put the chicken feet directly into them and dip them in the mixed honey white vinegar juice, or brush them evenly with a brush, while turning them over and then brushing them. The function is to form crispy skin and make chicken feet skin not easy to burst.

6 then dry it, and dry the water as much as possible to avoid splashing oil when frying in the next step.

put oil and white sugar in 7 pots, and cook until the sugar turns yellow. Add chicken feet, stir-fry and coat with sugar.

8. Heat the oil in a pot for 5%, then quickly pour it into chicken feet and fry it until golden brown. Be careful, it will spill oil quite badly. You can use a pan to block it, and you can put more oil, so that the fried color is even.

9 Drain the fried chicken feet and put them in cold water while they are hot (ice water is better, so that they can expand when heated and contract when cooled), and soak them in water with salt and spiced powder for more than 2 hours. I get off work from noon to afternoon, and it's better to stay overnight.

1 After soaking, the chicken skin has already swelled. Add the soaked water in a bowl, soy sauce, soy sauce, chopped lobster sauce and salt to make a marinade. (The marinade can be made according to personal preference)

11 Put the marinade together with the chicken feet into the pot, bring it to a boil with a strong fire, simmer it with a small fire, and then accept the juice with water starch.

12 put the chicken feet and the collected juice into a bowl and steam for more than ten minutes to make the chicken feet more tasty and the skin softer.

13 plate. Features fragrant waxy skin is soft and melts in the mouth. (This article was transferred from the Personal Library of Pinlve/,please indicate the reprint)