What should I do with tiger skin chicken feet? Can homemade tiger skin chicken feet be delicious?

Before the fried sugar is poured into the chicken feet, the chicken feet should be cleaned and drained, and no water should be stored on the surface as far as possible, so that it is easier to get tiger skin and the color is more beautiful. If you feel that the soaking time is too long, you can put the chicken feet in clean water for about half an hour, which will not affect the taste and save a lot of time. Production steps: firstly, solve the chicken feet, cut off the nails of the chicken feet, and pay attention to removing the bones, clean the processed chicken feet and soak them in cold water; Add cold water, a small amount of ginger slices, a small amount of white rice vinegar (to make chicken feet more tasty and the finished skin not easy to break) and a small amount of vinegar. Put the cold water from chicken feet into the pot, cook for 5 minutes, then take it out and drain it. Put the chicken feet on the shelf and air dry naturally. Add a spoonful of maltose or pure honey to the bowl, mix two spoonfuls of white rice vinegar evenly, brush it evenly on the surface of chicken feet, and dry it.

Put a little more oil in the pot so as not to touch the chicken feet. After cooking until 70% cooked, put the chicken feet into the pot and cover the pot immediately. The pot will fry to avoid injury! Deep-fry until the skin bubbles, and you can pick it up. In the meantime, shake the cauldron twice to prevent the chicken feet from sticking together. Soak the fried chicken feet in cold water for more than 2 hours, and budgerigars will easily appear. Add a little oil to the wok, stir-fry ginger slices, add a spoonful of Pixian bean paste and a little white sugar, stir-fry until the sauce is tasty, then add a little water and lobster sauce (chopped) and stir-fry until it is fragrant, add a proper amount of cold water (as long as it is just chicken feet), and then pour in a spoonful of soy sauce, soy sauce, oil consumption and monosodium glutamate, two star anise and 10 pepper. 7 Fennel, 1 Alpinia officinarum, 1 Cinnamomum cassia, 1 Paeonia lactiflora, 1 Onion (the amount of spices is adjusted according to the amount of chicken feet) are boiled, and two spoonfuls of rice wine are added (to make the soup sweet).

Add the fried chicken feet and cook for 6 minutes. Turn off the heat. (Chicken feet are almost cooked. If you like crispy ones, you can increase the stewing time, but it is not easy to break the skin of chicken feet for too long! ), cooked chicken feet can be soaked in marinade for more than 30 minutes. There is no sugar and rice wine in the gravy, but Coca-Cola and beer are added to the gravy, which tastes good! I don't like the taste of Pixian bean paste very much, so I don't need to add it. I need to add salt to adjust the taste. To put it bluntly, the key to tiger skin chicken feet is budgerigar. To make tiger skin chicken feet, try to use long chicken feet with handles, so as to be comfortable. First of all, we mix chicken feet and soy sauce (maltose is usually used in hotel restaurants) to color. The oil consumption in the pot must be very hot. Before and after 80%, the chicken feet must be covered tightly with an outer cover. Because chicken feet will explode at high temperature, you must pay attention to safety when frying chicken feet.

Boil oil in a pot, add onion and garlic, dried anise with fragrant leaves, cinnamon and dried chili, otherwise it will be burnt, add bean paste, add a little rice wine, add cold water, seasoning, salt, white sugar with chicken essence, soy sauce with soy sauce, soy sauce with soy sauce, and soak chicken feet in water for 30 minutes, and the chicken feet with tiger skin are finished. Food: chicken feet, cooking oil, edible salt, ginger, soy sauce, oil consumption, star anise, cinnamon, white rice vinegar and sugar. Cut off the nails of chicken feet directly, wash them, split them in two with a knife, put ginger slices in cold water and take them out of the pot. Boil them and take them out after three minutes. The pot consumes oil. Deep-fry chicken feet until golden brown, take them out and soak them in cold water for three hours. Then start to put a little oil in the sugar pot, add white sugar, stir fry for one minute, add a little white rice vinegar, then drain the water, then put the soaked chicken feet in and add one. Rice wine, with appropriate amount of oil, is boiled for 30 minutes. Add green pepper and stir-fry until brown, add a small amount of monosodium glutamate to the pot and set the plate. This tiger skin chicken feet is ready.