Practice: 1, first, will buy back the chicken claws clean, and then with a knife (or cut off with scissors) will be their "nails" one by one chop off.
2, in the pot into the amount of cold water, at the same time, add a small amount of green onion and ginger, as well as a little wine, and then pour into the pre-treated chicken claws, and then a few pieces of leaves, and 2 star anise, large fire boil, cook for 3-5 minutes out of the bowl and standby.
3, in the bowl pour into the appropriate amount of soy sauce and old soy sauce, directly on the hands of the color of their hands (be sure to stir while hot), and then set it aside to marinate for 5-10 minutes, so that the chicken claws are not only not easy to fry out of the color, but also will be very flavorful.
4, start a pot of oil, oil burned to 5-6 layers of heat, and then the color and flavor of the chicken claws poured into the hot oil, open the fire frying, until they are fried to golden, crispy (tiger skin) until (frying be sure to cover the lid of the pot, so as to prevent splashes of oil on the body, safety is also very important), after frying, a little bit cooled, and then stored in iced water, soak for 1-2 minutes to fish, and then put into a bowl of water. Control the water and set aside in a bowl again.
5, prepare the right amount of garlic (peeled), as well as a small amount of tempeh, they are loaded into the cooker, it will be blended into a puree, and then poured into the hot oil, open a small fire frying incense, sheng into a plate, and then, then add a small amount of soya sauce, sugar, oyster sauce, soy sauce, pepper, cornstarch, and half a tablespoon of boiled water will be thinned into a paste to stand by, the tempeh sauce production is complete.
6, the batter will be mixed into the pre-fried chicken claws, and then set it into the steamer, when the water boils on the steam, the whole process of opening the fire steam for 20 minutes, you can get out of the pot, home made tiger chicken claws production is complete, the taste of spicy and delicious, soft and tender, and even the bones can be eaten.
Tiger skin chicken claws how to do the tiger skin
Tiger skin chicken claws is the most important thing is that the surface of the chicken claws must be wrinkled, and the tiger skin, so that eat up more flavor. The most critical point of the tiger skin in the deep-fried chicken claws, this time must be fried in place, while frying in cold water after soaking time and the temperature of cold water should be controlled. Only after these two steps in place, the tiger skin will appear. And the principle of tiger skin is, the principle of thermal expansion and contraction.