1. chicken claws first water to soak bleeding water, and then cold water blanching in a pot, also remember to add deodorizing cooking wine, sugar, ginger and scallions, 1 minute on the fish out to drain the water, remove the tip of the chicken claws, and then put into a bowl, add soy sauce coloring mix evenly.

2. Pour oil in the pan and heat, down into the chicken claws fried charred yellow, you can fish out, soak in cold water for 1 hour, and frying time to cover the lid, oh, otherwise it will be fried out of the oil.

3. Another pot of oil to heat, add star anise, cinnamon, pepper, dried chili peppers and green onions, ginger and garlic stir-fried, and then add soy sauce, cooking wine, water, oyster sauce, salt, sugar (moderate) and soaked chicken claws, simmering for 40 minutes to collect the juice, you can get out of the pot.

Tiger Skin Chicken Claws

Tips:

1. Adding sugar when blanching is to remove the fishy and color.

2. Fried chicken claws soak in cold water for 1 hour, is for is the skin, but understood as heat expansion and contraction.

2.