The most important step is the third step of tiger skin and chicken feet. Many people are wrong. It is super simple to get tiger skin instantly.
Don't fry the tiger skin and chicken feet directly, master the 3 key points, the tiger skin will rise quickly, and the soft waxy bone will taste delicious
Tiger skin and chicken feet are a must-order dish in morning tea. The reddish-brown skin is full of gelatin. It tastes soft and elastic, and the flesh and blood are separated.
Of course there is no controversy about the deliciousness, but it is so easy to make. After a long time of hard frying, the desired tiger skin still could not be presented. Today I will share a tiger skin technique. It is very simple, as long as you master 3 key steps, Save time and worry and taste delicious
ingredients:
Chicken feet, sliced ginger, green onions, cooking wine, sugar, dark soy sauce, salt, fermented bean curd
(1) Clean the chicken feet first. The first key is to choose the chicken feet. Choose thick meat and look fat, so that it is easy to get tiger skin
(2) Then put the washed chicken feet into the cold water pot, then cut some green onion and ginger into it, pour cooking wine, turn on high heat and boil for about 10 minutes
(3) After cooking, rinse off the floating powder on the surface, and then cut off the nails. The second key is not to fry it in a hurry, but to dry all the water on the surface of the chicken feet. It is best to put it in a ventilated place for 30 minutes. minute
This can not only prevent oil splashing, but also shorten the frying time. It takes 40 minutes to fry chicken feet in an underwater pan, and it only takes 10 minutes to dry the water.
(4) Heat the oil in the pot and add the chicken feet, cover the lid, and the chicken feet are easy to fry after drying. There is a crisp sound when tapping with a shovel. The fried surface is very dry and can be taken out of the pan;
(5) Next, soak the chicken feet in clean water for 4 hours, and the tiger skin will be more obvious if the time is longer
This is what I soaked overnight, the wrinkles are rich, and the color is white.
(6) Pour a spoonful of water and 1 spoonful of sugar into the pot, turn on a low heat and cook slowly until caramel color, do not stir too much during this period, add a spoonful of water after boiling
The third key is coloring. The effect of using sugar juice color is more vivid than dark soy sauce, and it looks more appetizing.
(7) Then put the soaked chicken feet into the pot and stir-fry. After frying, it will turn reddish brown. Then add boiling water to cover the chicken feet, add green onion, ginger, fermented bean curd, a little dark soy sauce, monosodium glutamate, and chicken powder , simmer for 20 minutes
(8) After stewing, add appropriate amount of salt to taste, and take it out of the pan