Do you want to blanch the tiger skin chicken feet? How to do it? Chicken feet are easy to peel off tiger skin and taste better than those cooked outside. When it comes to tiger skin chicken feet, I believe everyone is familiar with it. It can be used as a small snack as usual, and it can also be served as a delicious food. And the practice of tiger skin chicken feet is simple and not easy, and it is not difficult to talk about it. As long as you master the process and its way, you can make delicious tiger skin chicken feet. Do you need to blanch to make tiger skin chicken feet? The chef inadvertently let it slip, no wonder the chicken feet are not easy to get tiger skin.

I like to eat tiger skin chicken feet very much, and I usually cook them at home. However, in some cases, it is the first time to cook them at home, and I am not very familiar with the method. At that time, I was still full of confidence, and the result can be imagined. I told a chef that this tiger skin chicken feet was too difficult to make, but the chef inadvertently leaked it. It was originally wrong to blanch.

When making tiger skin chicken feet, many people don't know whether it is necessary to blanch, but in fact, it is not necessary to blanch. Immediately put it in a pot and fry it, and then add small blisters, so it is easy to peel the tiger skin. It doesn't necessarily take many processes, but the chicken feet are not easy to peel the tiger skin. The following small series will share the practice with you.

The first step is to clean the bought chicken feet, then cut off the fingernails, put them in water, add a spoonful of edible salt, and soak them for 10 minutes. The purpose of this is to soak the residue in the chicken feet, and at the same time, remove a certain fishy smell. Drain the soaked chicken feet, put them in a bowl, add a proper amount of soy sauce king, and then put them in.

Step 2: After the chicken feet are dried, add a proper amount of edible oil to the pot and heat it. When the temperature is 70% hot, put the chicken feet in the pot, fry them into wine red, and immediately put them out in cold water. At this moment, the chicken feet will appear a lot of tiger skins on the surface because of the principle of heat rising and cold shrinking.

Step 3: Pick up the soaked chicken feet, put them in a pot, add a proper amount of cold water, add Dongru, Alpinia officinarum, Zanthoxylum bungeanum, ginger slices, bean paste, oil consumption, soy sauce, soy sauce, white sugar and edible salt, mix well with a spoon, then cover the pot, boil with strong fire, and then cook with slow fire 15~20 minutes.

The above is the way to make tiger-skin chicken feet. When making them, you don't need to blanch, immediately fry them in a pot, and then soak them in cold water. According to the principle of heat rising and cold shrinking, the tiger-skin chicken feet made in that way are not only delicious, but also very delicious.