How to deep fry chicken feet to get loose skin? What's the best way to do this? to prepare 500 grams of chicken claws, washed with water, cut off the chicken claws of the fingernails, chicken claws fingernails clean, chicken claws into the pot of cold water, until boiling add 15 grams of maltose, with maltose cooked chicken claws, can make him coloring proportional to make out of the tiger skin parrot is more obvious. When the maltose maltose dissolved, use a spoon to skim off the white foam floating up on the water of the light work, followed by turning to a small fire to cook for 15min, 15 minutes after fishing up the chicken claws drained, to avoid deep-frying in the case of bursting the pot, chicken claws after cooking, we come back to fry a material sauce.

Start a pot of oil, and so the oil burns, add ginger foam garlic, and a few drums, stir-fry flavor, and then add 30 grams of pork ribs sauce, 10 grams of spicy sauce, 15 grams of oil consumption, soy sauce 10 grams, stir-fry sauce flavor, in the pouring into a small bowl of starch water, the main to the juice is sticky can be sheng out reserved. The temperature in the pan burned to 7 into the heat, turn the heat down, pour into the chicken claws, this process must be careful, otherwise it will be vegetable fats fried, can use a lid to block the front, to avoid bursting the pan when the hot oil scalded to the face, while frying while rolling, so that the phoenix claw meets the heat evenly.

Fried chicken claws golden brown on both sides and put in cold water, which is also a very critical step in the chicken claws up budgerigar, and then back to the pot, go red boiled, turn the heat down to cook 20min, so that the budgerigar up to look good. 20 minutes after the budgerigar hue proportionate good-looking, fishing up chicken claws until it gets cold, chicken claws cooled in half and cut into two pieces, loaded into a bowl with edible salt 5g, vegetable oil 5g, and then the chicken claw is not a good choice. grams, 5 grams of vegetable oil, and then poured into the sauce, mix well, marinate for about 15 minutes, ready to cook the peanuts to lay the bottom, and then the marinated chicken claws laid in the peanut kernels on the top.

Water on the pot, cover the lid in the go red steam for an hour, an hour later open the lid, chicken claws aroma scattered, and then sprinkled with a bit of green onion to do the embellishments eventually, delicious and beautiful and puffed up and crunchy, flesh and bone separated from the taste of comfortable water tofu chicken claws is done. The whole process is long, but delicious very delicious oh, you learn?