How to make tiger skin chicken claws (braised) ?

1. Cleanup

1.1 Clip the nails of the chicken claws and clean them well. You can split the chicken claws in half if you are worried about the lack of flavor.

2.Cook to remove fishy

2.1 Add chicken claws to cold water in a pot, add 1 tablespoon of cooking wine and ? tablespoon of vinegar, and cook for 2 minutes after the water boils.

3. Drying

3.1 Fish out the boiled chicken claws to dry;

Honey: vinegar=1:1, mix to make honey vinaigrette;

brush on the chicken claws,

and dry again.

4. Frying

4.1 Put oil in a pan, when the oil is 5-6% hot, put down the chicken claws. Use medium-low heat, and cover the pot with a lid to fry, leaving a small slit, until the chicken claws fried to (as shown) golden brown, you can see the bones, the skin is close to the transparent state when fish out.

5. ice water soak

5.1 cold water (ice water is better) plus seasoning (soy sauce, etc.), soak chicken claws at least 1 hour or more, until the chicken claw skin all up, the appearance of the tiger skin can be (Figure 2), the longer the soaking time, the larger the tiger skin.

6. burn

6.1 simmering sugar color: take 3 tablespoons of water and pour it into a pot, add 3 tablespoons of sugar, turn on the medium heat, when the sugar melts, add 1 tablespoon of oil, stir quickly, when it turns burnt red (as shown in the picture), then pour in 1 small bowl of boiling water.

6.2 Pour in the chicken claws and their soaking water, boil over high heat, turn to low heat and simmer, then high heat to collect the soup can be dry.