1, first of all, we put the chicken claws to deal with clean, with scissors to cut off the nails on it, and then put it under the faucet to rinse clean can be. Next we put all the chicken claws into the pot, plus a few slices of ginger, moderate amount of cooking wine, open fire to start blanching.

2, blanching process of a large number of foam need to be skimmed off, boil the water and then continue to cook for 3 minutes, and then fish out the chicken claws, rinse with water can be.

3, the following began to deep fry chicken claws, pot of hot oil, hot chicken claws into the beginning of the frying. Fry until the surface of the chicken claws browned, you can fish out. Fish out after the chicken claws fried, the next step is very critical, which determines the chicken claws up or not tiger skin.

4, we need to put the fried chicken claws into a pot of ice water to start soaking, soak for about 2 hours on it, fishing out drained, you can carry out the subsequent steps. This processed chicken claws, it is easy to rise tiger skin.

5, the pot of oil hot, hot, plus ginger and garlic, pepper, anise, sesame leaves, rock sugar, soy sauce and oyster sauce, began to stir fry. Stir fry until the icing sugar melts, we put the chicken claws in, stir fry color.

6, chicken claws stir-fry color, we add the right amount of water to start stewing, large fire boil and then turn to small fire. After 30 minutes of stewing with a small fire, ready to collect juice, collect juice after the completion of the sheng out can be enjoyed.