Method for making tiger skin chicken feet

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

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

Boil water in a pot, add 5g of honey and 5g of white vinegar, pour chicken feet, turn them over a few times, cook for about one minute, and pour out the water.

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

Pour the cooking oil into another pot. When the oil temperature reaches 50% heat, add chicken feet, quickly cover the lid to avoid being scalded by the spilled hot oil, and fry for about 3 minutes on medium heat. When the crackling sound becomes smaller, turn it down.

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

Push the chicken feet a few times with a spoon to make them evenly heated. When the skin of chicken feet is golden and crisp, take out the oil control.

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

Soak in cold water for 2 hours for later use, which is more convenient for chicken feet to peel tiger skin.

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

Sliced ginger; Cut two shallots into sections; Add a handful of dried red pepper, a few prickly ash, two star anises, a small piece of cinnamon and a few fragrant leaves for later use.

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

After 2 hours, take out the soaked chicken feet. Now you can see that the epidermis has been soaked and put it on the plate.

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

After the ingredients are ready, we will start the next operation.

Heat a wok, add a little cooking oil, add onion and ginger until fragrant, add 5g shad sauce, stir-fry and melt, add a spoonful of water, add 100ml beer, add a proper amount of water, add 1 5g soy sauce, 1 g salt and 1 g sugar.

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

Add chicken feet, turn them over with a spoon for a few times, and cook for 30 minutes on medium heat, or cook in a pressure cooker for 10 minutes.

After 30 minutes, open the lid, turn on the fire to collect the soup, and turn off the fire after 2 minutes.

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

First remove the chicken feet and put them evenly on the plate for later use.

The classic practice of tiger skin chicken feet, master this little skill, all peeled, crisp and rotten, really fragrant.

Then continue to boil the soup and add a little water starch to make the soup thick and sticky.

Finally, pour the soup on the chicken feet and garnish with a few coriander flowers. You can eat it.