Tiger skin chicken feet(hu pi ji zhao )

Tiger skin chicken feet

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: put water in the pot, smash with half ginger, bring to a boil, bring chicken feet to a boil, and continue to cook for two minutes.

Step 3: rinse the boiled chicken feet with cold water and let them dry.

Step 4: mix honey and white vinegar, mix well. Brush evenly on the chicken feet, brush well on one side, turn over and brush again. Dry after brushing.

Step 5: heat the oil in the pan and quickly put it into the chicken feet.

Step 6: cover the pot. Shake the pan from time to time to prevent the chicken feet from sticking to the pan.

Step 7: put the chicken feet in ice water while they are hot.

Step 8: soak for 2-4 hours. Drain the water.

Step 9: pour out the oil in the pot, stir fry ginger slices, garlic, green onion, pepper, Chinese prickly ash, star anise, put a teaspoon of five spice powder, stir well.

Step 10: add cooking wine, soy sauce, salt and bring to a boil.

Step 11: put the chicken feet in, bring to a boil over high heat, and cook over low heat for 10 minutes.

Step 12: put in half a teaspoon of chicken essence, soak chicken feet to taste

Materials required:

Chicken feet: 800g

Jiang: one piece

Garlic: one head

Onion: two paragraphs

Pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: one

Honey: half a teaspoon

White vinegar: 2 tbsp

Salt: two teaspoons

Five spice powder: 1 teaspoon

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Chicken essence: half teaspoon

Precautions: 1. After blanching, cook the chicken feet for a while, and the half cooked chicken feet will be crisp on the outside and tender on the inside. 2. The function of brushing honey white vinegar water is to prevent frying in oil pan. You don't fry the pot when you put it in, but you have to be quick. 3. Cover the pan when frying to ensure your personal safety. You'll hear the frying pan, but don't be afraid. If you want to open it to see if it's fried well, turn off the fire and wait for the frying pan to stop. If you are not satisfied with the color, you can cover the pan and continue to fry. 4. To ensure the uniform color of tiger skin, it is necessary to submerge chicken feet with oil. I didn't submerge the oil this time, so the color is a little uneven. 5. In the process of cooking, don't put soy sauce. The color of soy sauce is too heavy. Just a little soy sauce can make the color of chicken feet even. You can also cook it in your own way. This one is pickled for cold dishes. Therefore, it is not recommended to cook for a long time. If you cook for a long time, you will get sticky and eat it cold. 6, fried chicken claw is best to use the pot with transparent lid, you can observe the tiger skin. Fried tiger skin chicken feet, immediately into the ice water, to achieve a good frozen ice, put in. Soak for more than two hours so that the skin can swell.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hu Pi Ji Zhao