1 pound of chicken feet, 20 grams of ginger, 15 grams of cooking wine, 20 grams of white vinegar, 20 grams of honey, 25 grams of light soy sauce, 30 grams of oyster sauce, 5 grams of shredded ginger, 5 grams of minced garlic, and dried red pepper 8 grams of shredded silk, 10 grams of sugar, 8 grams of salt, 10 grams of chicken freshness-enhancing paste

Operation process and recipe

1. Wash and put in the thick and fleshy chicken feet. In the water, add cooking wine and ginger slices and blanch them for 3 minutes, remove them with cold water, rinse them and dry them.

2. Brush the skin of the chicken feet evenly with a mixture of honey and white vinegar (1:1), then dry it after brushing.

3. Heat the oil pan to 70% heat, add chicken feet and fry until the skin is golden brown. Stir during this period to prevent adhesion.

4. Take out the fried chicken feet and soak them in ice water for about 6 hours. Drain the soaked chicken feet and put them on a plate.

5. The soaked chicken feet can be marinated or steamed. If it is brine, please refer to the brine recipe released by Aidianmou to prepare the brine, brine it for 5 minutes and remove it.

6. Cantonese-style tiger skin chicken feet are mostly steamed: use a little cornstarch, add light soy sauce, oyster sauce, chicken freshness-enhancing paste, and cold water to make a sauce, then add shredded ginger and crushed garlic. , dried red chili shreds, sugar, salt, white pepper, and sesame oil, mix well, pour over the steamed chicken feet, mix well again, change the steamer to steam for 20 minutes.