Tiger skin and chicken feet(hu pi feng zhao )

Tiger skin and chicken feet

Introduction:

"Tiger skin and chicken feet is my favorite dish. The way of chicken feet is nothing more than soft stewing or refreshing marinated. But this dish can have both of these two tastes, which can be called the perfect way to eat chicken feet. It's suitable for both hot and cold. It's crisp and elastic. It's full of chewiness and delicious. It's not sticky. I've seen a lot of different methods of tiger skin and chicken feet. Relatively speaking, my method is relatively simple. After two attempts, I think it's better not to stew chicken feet too crispy. The finished product is beautiful and tastes soft and hard

Production steps:

Step 1: 1. Put 50g sugar and 50g water into the pot to make it sugar color;

Step 2: 2. When the sugar color is golden, stir fry the chicken feet with sugar color (if the sugar juice is too hot, add a little water and stir fry again);

Step 3: 3. Take a milk pot, add oil and heat it to 40%;

Step 4: 4. Fry twice. During this period, it needs to be turned over;

Step 5: 5. Deep fry until it is jujube red and drain the oil;

Step 6: 6;

Step 7: 7. Put the marinade into the pot, bring to a boil over high heat, and turn to low heat for 15 minutes;

Step 8: 8. Soak the fried chicken feet in the marinade for more than 1 hour;

Step 9: 9. After soaking, the chicken skin has expanded;

Step 10: 10. Put the marinade and chicken feet into the pot together, and drain the juice over high heat.

Materials required:

Chicken feet: 8

Sugar: 50g

Water: 50g

Soy sauce: 3 tbsp

Rock sugar: 10g

Star anise: 3

Fragrant leaves: 4 pieces

Pepper: 1 teaspoon

Water: 300ml

Note: 1, oil temperature should not be overheated, about 40% can be over fried; 2, fried chicken feet to see a little dark color can be out of the pot, so as not to fry; 3, like to eat soft, can be soaked with marinade steaming for about 30 minutes, and then return to the pot to collect juice.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hu Pi Feng Zhao