1. Cut off the nails of fresh chicken feet, clean them all, pour in an appropriate amount of dark soy sauce for coloring, and grasp them evenly with your hands.

2. Pour a wide amount of oil into the pot. The oil temperature must be high. Add the chicken feet one by one and fry over high heat until the skin of the chicken feet bubbles.

3. Take it out with a slotted spoon and soak it in cold water for 2 hours to fully soak out the tiger skin.

4. Prepare a few ingredients, including star anise, Sichuan peppercorns, dried chili peppers, cinnamon, bay leaves, grass fruits, onions and ginger. Pour the base oil into the hot pan, add the ingredients and saute until fragrant, and pour in an appropriate amount of water. , the fire boiled.

5. Pour in light soy sauce, dark soy sauce, salt, white pepper, and rock sugar to make a stewed soup. Add chicken feet and stew over low heat for 20 to 30 minutes. After 30 minutes, open the lid and close it. Turn on the heat, cover the pot and let the chicken feet rest for an hour, then remove from the pot.

Tiger skin and chicken feet is a local famous dish that is full of color, flavor and flavor, and belongs to Cantonese cuisine. The skin is crispy, the meat is tender, and the color is full. It is very attractive and is a home-made side dish to accompany wine. The meaty palm is rich, fresh and spicy, and the more you chew it, the more fragrant it becomes and the more you chew it, the stronger it becomes.

Chicken feet are not called chicken feet in gourmet recipes, but are called chicken feet. In the south, chicken feet are a high-end famous dish, and its cooking method is also more complicated.