A tiger's claw
By VicentaLakin
Tiger-skinned phoenix is a fragrance of the Han people, belonging to the cuisine department. It's so sweet, so full of color, so attractive, and it's a regular drink. The meat is thick, the scent is hot, the more they chew, the more they chew. It's fine-tuned on the basis of the raisin, the last step of which is the steaming of chicken claws, which I'm turning into pot stew, so the chicken claws will taste better, and the roasted chicken claws will have sticky soup, softer and smellier。
Recipe Recommendations
- chicken feet of 10
- chives appropriate amount
- Korean soy sauce 5 tablespoons
- huadiao wine 1 small bowl
- maltose 20 grams
- salt 5 grams
- geranyl appropriate amount
- aniseed appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- fish sauce 2 tablespoons
- Yellow rock sugar 10 yuan
- red fermented bean curd 2 blocks
- dried red pepper appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- salty and fresh
- stewed
- an hour
- senior
Steps for A tiger's claw
1
Main: chicken claws: 10 ingredients: garlic, onions, ginger trims: 5 spoons of Korean sauce, 2 spoons of fish troughs, 1 bowl of wine sculptor, 10 pieces of ice cream, 20 grams of malt sugar, 2 blocks of red custard, 5 grams of salt, dry chili, vanilla, peppers, larges, cinnamon
2
The chicken claws are washed after the fingertips have been cut, water is added to the pot, and the chicken claws are burned in the pot when the water breaks
3
(b) When hot, the surface is cleaned and dried with fresh water
4
(b) Placing a barley sugar on the surface of dry chicken claws and drying them intermittently
5
(a) Burning oil in the pot, when it's 60% hot, and frying chicken claws in the pan (remember to cover the pan and be careful not to be spilled)
6
(a) Be immersed in cold water (better ice water) for at least one hour after the leaching of the chicken claws, which are made of gold
7
Take a bowl, put red milk in it and pour it into five spoons of Korean sauce
8
Two more spoons in the open
9
(a) Squeeze the corroded nipples lightly and dilute them
10
A little more oil, onions, ginger chips, garlic, dry chili, fragrances, peppers, cuisine, cinnamon
11
(b) A corset of corroded milk mixed with a small fire in a pot
12
- Brush into the water and add ice sugar
13
(b) Cooking and burning wine
14
Pour the fried chicken claws into the pot
15
Cooking soup can be served when the soup is thick。A tiger's claw Make Tips
1. Try to air-dry the chicken feet as much as possible before frying, otherwise the oil will splatter severely during frying; however, even if air-dried, it will still splash oil. You can cover the pot with a lid to fry, but remember to leave a small gap, otherwise the steam on the lid will drip into the oil and cause splattering again; 2. Brushing with maltose helps to better form a crispy skin; 3. When frying the chicken feet, use medium-low heat to avoid the fire being too large, which causes the chicken skin to burst and splash oil; 4. The chicken feet must be soaked in water for at least 1 hour; if the time is too short, the chicken skin will not puff up, and the tiger skin pattern will not form; it would be better if they could be soaked for a longer time; mastering these points, you will definitely be able to make beautiful tiger skin chicken feet; 5. Finally, the seasonings for stewing the chicken feet can be adjusted arbitrarily according to your own preferences.