Tiger skin and phoenix claw(fei qin zou shou hu pi feng zhao )

Tiger skin and phoenix claw

Introduction:

"After frying and soaking in cold water for two hours, the tiger skin of chicken feet is obvious. With garlic and soy sauce stew taste of tiger skin chicken feet, with a strong garlic flavor. The color of tiger skin and Phoenix claws is attractive

Production steps:

Step 1: use scissors to cut off the sharp claws of chicken feet.

Step 2: put chicken feet in a pot of cold water, put ginger in it, and remove the smell of wine.

Step 3: turn off the fire after boiling water.

Step 4: Rinse chicken feet with tap water and drain.

Step 5: heat the oil in the pan and fry the chicken feet until golden when it is 80% hot. (pay attention to cover the pot when frying chicken feet)

Step 6: pick up the chicken feet and soak them in cold water for two hours until the skin comes out.

Step 7: cut the chicken feet into single claws, and pat the garlic into minced meat.

Step 8: heat the oil and saute the garlic.

Step 9: release the smoke and a small amount of water to fry.

Step 10: add chicken feet and simmer for 20 minutes to 25 minutes.

Step 11: add the starch.

Step 12: load the disc.

Materials required:

Chicken feet: 5

Garlic: 5 pieces

Corn starch: right amount

Soy sauce: moderate

Ginger: moderate

Peanut oil: right amount

Note: fried chicken feet need to be soaked in cold water for a long time to make tiger skin. When frying chicken feet, it's best to cover the pan to prevent the fryer from splashing.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: garlic

Chinese PinYin : Fei Qin Zou Shou Hu Pi Feng Zhao