The most important step of tiger skin chicken feet is the third step. Many people are wrong. This way, the tiger skin is instantly formed, which is super simple.
Don’t fry tiger skin chicken feet directly, master 3 keys, the tiger skin rises quickly, and it is soft and glutinous.
Tiger skin chicken feet is a must-have dish in morning tea. The reddish-brown skin is full of gum, and it tastes soft and chewy.
Of course, there is no controversy about the deliciousness, but it is so easy to make. After frying for a long time, the desired tiger skin still cannot be presented. Today, I will share a technique for making tiger skin. It is very simple. You only need to master 3 key steps. Time saving and delicious
ingredients:
Chicken feet, ginger slices, green onions, cooking wine, white sugar, dark soy sauce, salt, fermented bean curd
(1) Clean the chicken feet first. The first key is to pick the chicken feet. Choose the ones with thick meat and look fat, so that the tiger skin is easy to come out.
(2) Then put the washed chicken feet into a pot of cold water, cut some green onion and ginger into it, pour in cooking wine, bring to a boil over high heat, and cook for about 10 minutes
(3) After cooking, rinse the floating powder on the surface, and then cut off the nails. The second key is not to fry in a hurry, but to dry all the moisture on the surface of the chicken feet. It is best to put it in a ventilated place to dry for 30 minutes. minute
This not only prevents oil splashing, but also shortens the frying time. The chicken feet are fried in an underwater pan for 40 minutes, and it only takes 10 minutes to dry the water.
(4) Put the chicken feet in the pot when the oil is hot, cover the lid, and the chicken feet are easily fried after drying. There is a crisp sound when tapped with a shovel, and the fried surface is very dry, and the pot is ready to go;
(5) Next, soak the chicken feet in water for 4 hours, and the tiger skin will be more obvious if the time is longer.
This is what I looked like after soaking it overnight. The wrinkling is very rich and the color is white.
(6) Pour 1 tablespoon of water and 1 tablespoon of sugar into the pot, turn on low heat and boil slowly until caramel color, do not stir too much during this period, add another tablespoon of water after boiling
The third key is coloring. The color of sugar juice is more vivid than the color of dark soy sauce, and it looks more appetizing.
(7) Then put the soaked chicken feet into the pot and stir fry until it turns reddish brown after frying, then add boiling water to cover the chicken feet, add onion, ginger, fermented bean curd, a little dark soy sauce, monosodium glutamate, chicken powder , simmer for 20 minutes
(8) After stewing, add an appropriate amount of salt to taste, and take out of the pot