Most of all, it's the smell of onion oil - {tiger skin and chicken feet}(zui shi na yi mo cong you xiang hu pi feng zhao )

Most of all, it's the smell of onion oil - {tiger skin and chicken feet}

Introduction:

"In Cantonese style morning tea, you must order chicken feet and durian cakes every time. The city you live in does not have the atmosphere of morning tea. When you are greedy, you just roll up your sleeves and make it yourself. You can enjoy it! ~Ha ha, the recipe is based on the "beauty loving home" and has made some changes according to its own taste. It's delicious. Friends who also like chicken feet, it's worth a try. Wow ~ ~ ~ (the ingredients won't lie, the taste won't betray) "

Production steps:

Step 1: wash the chicken feet, remove the front fingertips, divide them into two parts, or remove the bone, according to your taste. Boil water, 2 tbsp vinegar, 2 tbsp maltose, bring to a boil, add chicken feet and blanch until discolored. Remove.

Step 2: after blanching, drain the chicken feet completely.

Step 3: put the oil in the pan wider and deep fry the chicken feet until brown. Here, we must pay attention to that the oil should be put as wide as possible or fried in several times, so as to avoid turning over in the middle. When the chicken feet are put into the pot, the cover should be covered, and the method of shaking the pot should be used to make them heated, because the oil explosion of chicken feet in the process of frying is very severe!! Be careful not to burn!

Step 4: put one or two pieces of fragrant leaves and star anise in the water, and soak them in the freshly fried chicken feet.

Step 5: after soaking for three or four hours, the skin of chicken feet that was still tight before was wrinkled, and the "tiger skin" began to take shape~~

Step 6: steam the soaked water with a little prickly ash, proper amount of sugar, pepper and salt for one hour. Then simmer for about 15 minutes.

Step 7: while steaming chicken feet, squeeze some scallion oil; use water, soy sauce, soy sauce, oyster sauce, sugar and salt to make some sauce. Because of this dish, I fell in love with onion oil. After several attempts, I found that the onion oil made from green onion, shallot and half an onion is more fragrant. I can squeeze more in daily life, and noodles can add fragrance and flavor.

Step 8: Sprinkle the steamed chicken feet with scallion oil, mixed sauce, chicken essence, sesame oil, garlic and dried chili, steam for 10 minutes and simmer for 5 minutes.

Step 9: what is the fragrance of onion oil~~~~

Step 10: eat~~~~

Materials required:

Chicken feet: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Chives: right amount

Garlic: right amount

Fragrant leaves: appropriate amount

Onion: right amount

Star anise: right amount

White vinegar: right amount

Soy sauce: moderate

Salt: right amount

Pepper: right amount

Honey: right amount

Old style: moderate

Chicken essence: appropriate amount

Sugar: right amount

Oyster sauce: right amount

Sesame oil: appropriate amount

Note: when frying chicken feet, it's best to cover it, because the power of frying oil is too strong! When frying, it doesn't matter if it's a little crispy. The later soaking process will make the skin absorb the flavor of spices and expand again. The spring onion oil is versatile. When frying, don't use too much fire and don't cover it, otherwise it will become rotten onion flavor.. Like to eat spicy flavor, you can add Douchi and chili~

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: other

Chinese PinYin : Zui Shi Na Yi Mo Cong You Xiang Hu Pi Feng Zhao