How can tiger skin chicken feet be wrinkled when fried, and how tiger skin chicken feet are big and

The practice of tiger skin chicken feet:

Ingredients: 500 grams of chicken feet, 1 marinade package, appropriate amount of marinade.

Excipients: appropriate amount of edible oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of sugar color, appropriate amount of ingredients, appropriate amount of dried chili pepper, appropriate amount of oil consumption.

1. Prepare the big material.

2. Wash and dry the chicken feet.

3. Marinate with cooking wine, soy sauce, light soy sauce, ginger and oyster sauce to taste, put it aside, at this time I fried the sugar color, it took nearly 20-30 minutes to fry the sugar color, if there is no sugar color, I love to eat spicy, so I think it is okay to have it or not, depending on my hobby!

4. Put the marinated chicken feet into the pot, put in the water and submerge the chicken feet, put the prepared ingredients into the pot, put 2 teaspoons of sugar, and cook on high heat for about 10 minutes.

5. Scoop up the cooked chicken feet and let them dry.

6. Set aside the brine for boiling the chicken feet.

7. Now prepare to fry the chicken feet, put more oil, pour the chicken feet when the oil is hot, and take protective measures, glasses, masks, gloves, and pot lids must be prepared.

8. Put the chicken feet in the lid of the pot, pour it into the pot, and cover the lid along with it, and there will be no oil splashed out!

9. Fry slowly over medium heat, turn the chicken feet in time halfway to avoid sticking to the pan, or uneven frying, be sure to fry the chicken feet, and wait for the chicken feet to be sauce color before starting the pot.

10. Put the fried chicken feet into the previous brine, cover with a lid, and soak for more than 1 5 hours.

11. If you want to eat spicy, cut off the chicken feet and put your own fried chili sauce, chives, coriander, minced garlic, and chicken essence.

12. Finished product drawing.

1. Fry and then soak.

The trick of frying tiger skin chicken feet is to expand and shrink in the heat, in the production of tiger skin chicken feet to fry first and then soak, in the process of frying, the fire should be changed from high fire to low fire, so that the skin on the surface of the chicken feet will be tightly wrapped around the chicken bones, until the surface begins to bubble until the surface begins to bubble;

Then soak the fried chicken feet in the ice water you have just prepared for about two hours, separate the bones from the meat, and then you can take them out and drain the water. This step is the key step for the chicken feet to be able to get the skin of the tiger, we just need to keep this step in mind, and run the fried chicken feet with ice water or cold water to get the skin of the tiger.

2. Cut the chicken feet.

Frying the toenails off the chicken feet will remove the odor, and then try to cut the chicken feet as much as possible, at least in half. The whole chicken feet will shrink when they are fried, and the inner part is not easy to fry thoroughly, it is not easy to form a beautiful tiger skin, and the taste is not soft enough.

1.First of all, wash the chicken feet you bought, then fry the sugar-colored water, fry the sugar-colored water, and blanch the chicken feet with sugar-colored water to play the role of coloring when frying.

<>2.After blanching, control the moisture, remove from the pan and widen the oil, and fry until brown.

<>3.Soak the fried chicken feet in water for at least half an hour, which is the key to the large and wrinkled skin of the tiger skin chicken feet.

Spices include star anise, cinnamon, sand kernels, grass fruits, ginger, and flowers.

4.The last step is made, the spices are as shown in the picture, the appropriate amount can be, the pot is started, the appropriate amount of oil is stir-fried with the spices, and then the bean paste is fried with red oil, and the soaked chicken feet are stir-fried, the chicken feet are submerged with water, the soy sauce is added to the seasoning, the appropriate amount of oil is consumed, and the chicken essence is pressed in the pressure cooker until it is soft and rotten, and it is delicious.

The preparation of tiger skin chicken feet is as follows:

Ingredients: 20 chicken feet, green onion, ginger, dried chili, bay leaf, cinnamon, honey.

Steps: 1. First of all, pour all the chicken feet into a large basin, take out the scissors to cut off the nails on the chicken feet, and deal with each one. After cutting, add water to the basin, add 4 slices of ginger and a little cooking wine, and soak for 2 hours.

2. After the chicken feet are soaked, rinse them with clean water and control the water for later use. Bring water to a boil, add ginger slices and shallots, add a little white vinegar to the pot, and then add 2 tablespoons of honey to the pot to facilitate the color of the fried chicken feet for a while, and then put the chicken feet in the pot and cook for about 3 minutes to remove the water.

3. Heat the oil, use medium-low heat to maintain the oil temperature, after the oil is heated, put in the chicken feet that have been controlled by water, fry slowly over low heat, turn slightly when frying, let the chicken feet be evenly heated, basically fry for about 10 minutes, and the chicken feet can be fished out when they turn golden brown.

4. Put the fried chicken feet into the pot, add water and cook for about 5 minutes, keeping the heat on medium heat. When the chicken feet are almost cooked, prepare a basin of cold water, and then put the cooked chicken feet into the cold water and soak for 30 minutes. After such an operation, the skin and meat of the chicken feet can be easily separated, and the "tiger skin" sticking to the pan is more obvious.

5. Add water to the pot, add ginger slices, green onions, dried chilies, bay leaves, salt, soy sauce, and then put the chicken feet into the pot, boil over high heat, turn to medium-low heat and cook for about 5 minutes, then open the lid of the pot and reduce the juice over high heat.

Heat the oil at 6 levels, put the chicken feet, and fry over medium heat. The following is a specific method for reference, first prepare the materials: 500 grams of chicken feet, 10 grams of old rock sugar, 4 grams of dark soy sauce, 2 grams of salt, 5 grams of cooking wine, an appropriate amount of vegetable oil, 3 slices of ginger, 2 cloves of garlic, and 5 chives.

1. Wash the chicken feet, then cut off the nails for later use.

2. Pour water from the pot, put chicken feet and cooking wine to boil.

3. After boiling, take out the chicken feet and rinse them, then drain them for later use.

4. Heat the oil from the pot, when the oil temperature is 6 hot, put in the chicken feet, turn to medium heat and fry.

5. Flip a few times during the period to make the surface of the chicken feet fry, and when the skin of the chicken feet begins to appear brown and slightly wrinkled, take out the chicken feet.

6. Put shredded ginger, green onion, garlic cloves, dark soy sauce, rock sugar, salt, cooking wine in another pot, then pour in an appropriate amount of boiling water, stir well, and mix into marinade.

7. Put the fried chicken feet into the marinade and soak for 2 hours.

After a few hours, the surface of the chicken feet has wrinkled and turned into a tiger skin.

9. Turn on the high heat and collect the juice.

10. Done.

After the oil temperature is heated to 6, turn on low heat, put the chicken feet into the oil pan one by one, and fry until the surface is golden brown. When the chicken feet are fried, be sure to pay attention to the heat, and don't fry the chicken feet, as they will taste bitter after frying. Finally, the chicken feet are fried until they are blistered, and this part is completed.

The techniques of fried chicken feet and tiger skin are as follows:1. Chicken feet should be blanched, add green onion and ginger and cooking wine when blanching, skim off the blood foam, which can effectively remove the fishy smell of chicken feet, and the tiger skin chicken feet are fragrant.

2. When frying chicken feet, cover the pot, the chicken feet will fry the pot after the pot, so you should cover the pot immediately, otherwise the oil will splash around, it is not easy to clean, and it will be scalded when splashed on the body.

3. The fried chicken feet should be soaked in ice water, so that the chicken feet will quickly take on tiger skin.

4. When stewing chicken feet, the time should be enough, at least 20 minutes, so that the chicken feet are soft enough to be boneless when you bite it.

Ingredients: chicken feet, beer, light soy sauce, dark soy sauce, oyster sauce, rock sugar, star anise, bay leaves, cumin, Sichuan pepper, dried chili, ginger, garlic. Wash the chicken feet and cut off the nails on the paws.

Put 2 slices of ginger in cold water, blanch the chicken feet in the bloody water, and rinse well. Grab the chicken feet with 5 grams of light soy sauce and let them dry slightly. Put enough oil in the pot, boil until it is 50% hot, put the chicken feet in, fry them over medium heat for about 10 minutes, and remove them.

Ingredients: 8 chicken feet, 400ml beer, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 10 grams of rock sugar, 1 star anise, 2 bay leaves, 1 pinch of cumin, 1 pinch of Sichuan pepper, 3 dried chili peppers, 10 grams of ginger, 4 cloves of garlic.

1. Wash the chicken feet and cut off the nails on the claws before defeat.

2. Put 2 slices of ginger in cold water, blanch the chicken feet and rinse well.

3. Grab the chicken feet with 5 grams of light soy sauce and dry them slightly.

4. Put enough oil in the pot, boil until it is 50% hot, put the chicken feet in, fry them over medium heat for about 10 minutes, and remove them.

5. Prepare ice water, put in the fried chicken feet and soak for 2 hours.

6. Put a little oil in the pot, add the ginger, garlic and all the spices, and stir until fragrant.

7. Put the chicken feet in again, add light soy sauce, rock sugar, etc.

8. Finally, pour in pure water and beer, the amount of beer must be able to cover the chicken feet, turn to low heat and simmer for about 40 minutes, and then remove the juice from the pot.