The classic way to make tiger skin chicken feet, master this little trick, the skin will peel off, crispy and fall off the bones, really fragrant

Tiger skin chicken feet is a delicacy with full color, fragrance and flavor. It is rich in collagen. Whether it is braised, mixed or fried, it is addictive. Among the many ways to make it, tiger skin and chicken feet are very popular among the public.

Tiger skin and chicken feet have rich fleshy palms, crispy skin and tender meat, and full color, which is particularly attractive. The outer skin looks wrinkled, but the inside is wrapped with crispy bones. It is soft, crispy and chewy. The more you chew, the more fragrant and chewy it becomes. It is especially good to drink with wine.

Today I will share with you how to make gold-medal tiger skin and chicken feet. The tiger skin is peeled off, the bones are crispy, and everyone is rushing to eat it when it is served to the table.

Please see our operation below

Prepare about 10 chicken feet, put them in a basin, add water, wash them several times, wash them and put them in the basin for later use.

Put water in a pot, add 5 grams of honey, 5 grams of white vinegar, pour in the chicken feet, stir a few times, cook for about a minute, and pour out the water.

Pour in cooking oil into another pot. When the oil temperature reaches 50% hot, add the chicken feet, cover the pot quickly to avoid being burned by the hot oil splashing, and fry over medium heat for 3 minutes. Wait until the crackling sound subsides, then reduce to a low flame.

Use a spoon to push the chicken feet a few times to heat the chicken feet evenly. When the skin of the chicken feet is golden and crispy, take it out and control the oil.

Put it in cold water and soak it for 2 hours. This will make it easier to remove the tiger skin from the chicken feet.

Cut one piece of ginger into slices; cut two shallots into sections; add a small handful of red pepper, a few grains of Sichuan peppercorns, two grains of star anise, a small piece of cinnamon, and a few pieces of bay leaves and set aside.

After 2 hours, take out the soaked chicken feet. You can now see that the skin has been softened and put them on a plate.

After the ingredients are ready, we start the next step

Heat the wok, add a little cooking oil, add onion, ginger and aniseed, stir-fry until fragrant, add dace sauce 5 grams, stir-fry until melted, add a spoonful of water, add 100ml of beer, then add an appropriate amount of water, add 15g of light soy sauce, 1g of salt, 1g of sugar, 1g of pepper, shake the spoon to homogenize Turn on the seasoning.

Add the chicken feet, flip it a few times with a spoon, cook over medium heat for 30 minutes, or cook in a pressure cooker for 10 minutes.

After 30 minutes, open the lid of the pot, turn on high heat to collect the soup, and turn off the heat after 2 minutes.

First take out the chicken feet, place them evenly on the plate and set aside.

Then continue to boil the soup and add a little water starch to make the soup rich and viscous.

Finally, pour the soup on top of the chicken feet, garnish with a few cilantro, and serve.

Okay, this very delicious gold medal chicken feet is ready. Crispy on the outside and tender on the inside, crispy to the bone. It tastes particularly mellow and rich, and the tiger skin is soft and waxy. It’s really delicious. Very delicious.

Here are two tips to remind you:

1. The chicken feet should be fried first and then marinated.

2. The fried chicken feet must be soaked in cold water to make the skin easier to peel off.

The following are the ingredients and seasonings used:

Ingredients: chicken feet, red pepper, pepper, star anise, cinnamon, bay leaf, ginger, shallot, starch

Seasoning: honey, white vinegar, salt, beer, sugar, pepper, light soy sauce, dace sauce