Tiger chicken claws
By VicentaLakin
Tiger chicken claws, my favorite dish, I invented a lazy version。
Recipe Recommendations
- chicken feet 1 kg
- oil a cup
- ginger 1 block
- geranyl 5 pieces
- cinnamon 5 small pieces
- cumin appropriate amount
- licorice 4 tablets
- white sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- garlic the 3
- pepper
- octagonal of 3
- shisanxiang appropriate amount
- cooking wine appropriate amount
- salty and sweet
- braised
- a day
- senior
Steps for Tiger chicken claws
1
Clean up the chicken claws and get everything ready. All
2
The chicken claws remove the fingernails and split them in two, mainly in order to blow them up with less oil, and if the house is oily, they can also be cut off。
3
Water in the pot, half a ginger, a spoonful of wine. When the water turns, the chicken claws are poured down and boiled for 5-10 minutes depending on the size of the chicken claws。
4
When you're boiled, you have to dry it, or you're gonna spray it。
5
The chicken claws were blown in batches, and the general principle was to cover the chicken claws。
6
Chicken claws must be covered with a panhead, with two minutes of fire and a minimum of 15 minutes of fire. As long as the oil is enough, there is little need to blow it up, just watch the time, and the chicken claws will become golden。
7
When the chicken claws were pulled up, they were immersed in ice water for more than four hours. I was put in a freezer for one night, and the tiger skin was all up, so the water had to pass over the chicken claws, and the water could be changed twice in the middle of the night。
8
Ginger, greasy and salty, very fresh white sugar, etc., make the halogenate, mix the halogenated chicken claws into the halogenic juice, then put them in the high-pressure pan, 20 minutes for those who eat soft, and 10 minutes for those who like hard。
9
Got it。