If you want to fry the tiger skin chicken feet, you can soak them in cold water for 3 minutes, then drain the water, fry them at 6% oil temperature for 3-4 minutes, and finally take them out to cool, and fry them again at 7% oil temperature for 3 seconds.

Chicken feet with tiger skin is a delicious local dish, belonging to Cantonese cuisine. It melts in the mouth, crisp outside and tender inside, and it is very enjoyable to eat. In the process of making tiger skin chicken feet, we need to pay attention to the following points: First, we should choose fresh chicken feet, so that the fried tiger skin chicken feet are more delicious. Secondly, in the process of frying, we should master the oil temperature to avoid frying paste or frying undercooked.

finally, when seasoning, you can add a proper amount of seasoning according to your personal taste, so that the tiger skin chicken feet are more in line with your own taste. In a word, if you want to fry the skinned chicken feet, you need to master the choice of chicken feet, the frying oil temperature and the seasoning skills. Only in this way can we make delicious tiger skin chicken feet.

Features of tiger skin chicken feet

1. Beautiful appearance: After being fried, the tiger skin chicken feet form a golden crispy skin, which looks like tiger skin and is very beautiful. These crispy skins will absorb the fragrance of various spices during cooking, making the whole dish more attractive.

2, unique taste: the tiger skin chicken feet are crisp outside and tender inside, and the taste is very unique. The crispy skin on the outer layer bites crisp and delicious, while the chicken on the inside keeps a tender and smooth taste, which makes this dish popular with many people.

3. Exquisite craftsmanship: The production of tiger skin chicken feet needs to go through many processes and the mastery of frying skills. The cooking process of this dish is relatively complicated and requires certain cooking skills and experience. Therefore, tiger skin and chicken feet also represent a superb cooking skill and cultural heritage in Cantonese cuisine.