Tiger skin chicken feet

Recipe Recommendations

• chicken feet appropriate amount
• red pepper appropriate amount
• garlic appropriate amount
• douchi appropriate amount
• cinnamon appropriate amount
• pepper appropriate amount

• slightly spicy
• burn
• several hours
• senior

Steps for Tiger skin chicken feet

1

Remove the toes of the chicken feet, wash them, and put them in boiling water to drain for a while. Rinse it with cold water. Put proper amount of water in the pan and put in the washed chicken feet. In order to prevent the skin of the chicken feet from breaking easily, add a few drops of white vinegar and maltose. Cook for 5 minutes.

2

Remove and drain the water.

3

Put oil in the pan, and the oil is 70% hot. Change it to medium heat and pour in the chicken feet. Be careful at this time. I used the lid to slightly cover my face, lest the oil splash out. (Because the first time I made it, I poured a little less oil and didn't cover all the chicken feet, so it was a little uneven.) Fry the chicken feet until they turned red. Remove and drain excess oil.

4

Put half a bowl of clear water into the soup bowl, pour in the fried chicken feet, and soak for an hour.

5

Put cinnamon, pepper, white sugar, salt, and pepper in a soup bowl soaked in chicken feet, mix well, place them in a steamer and steam for 10 minutes over high heat.

6

Add half teaspoon of corn flour, corn flour and flour to make a slurry. Add half a bowl of water to the pan, pour in a little soy sauce and soy sauce, white sugar, use a little oil, bring to a boil, and add fermented soybeans, garlic, red pepper, and sesame oil. Mix evenly and pour in the previously mixed slurry.

7

Pour the steamed chicken feet into the pan, turn the pan and plate evenly.

8

Put it in a steamer and steam on high heat for 5 minutes to mainly integrate the garlic flavor better.

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