"Tiger skin and Phoenix claws" cooking Free Edition(hu pi feng zhao mian zhu ban )

"Tiger skin and Phoenix claws" cooking Free Edition

Introduction:

"Tiger skin and Phoenix claws is a common household practice, which is deeply loved by everyone. In fact, the practice of tiger skin and Phoenix claws is very simple. You don't have to watch the video of tiger skin and Phoenix claws to learn it. You can learn it just like the illustration of tiger skin and Phoenix claws. You can believe that you can do it if you are brave and careful. ha-ha... So I made it. "

Production steps:

Step 1: prepare all the ingredients and cut the ginger and garlic separately. Cut the green onion into green onion.

Step 2: dissolve chicken feet, wash and drain.

Step 3: heat the oil in the pan and fry the chicken feet when it is 70% hot. Be careful not to be splashed with hot oil

Step 4: take up the golden fried chicken feet, drain the oil, and soak them in ice water for at least 1 hour.

Step 5: take out the wrinkled chicken feet and drain the water.

Step 6: wash the pan and heat the oil, stir fry the bean paste over low heat, then add the dried chili pepper powder and stir fry the red oil. Turn to medium heat, add minced ginger and garlic, stir fry with Douchi, add salt, sugar, five spice powder, soy sauce and oyster sauce.

Step 7: pour the chicken feet in, stir well, cook the cooking wine and sprinkle with pepper.

Step 8: turn the raw powder into water, add it to the pot, stir well, boil and collect the juice.

Step 9: pour sesame oil into a bowl, steam for 20 minutes and sprinkle with scallion.

Materials required:

Chicken feet: 500g

Ginger: 8g

Garlic: 15g

Scallion: 2G

Dried red pepper: 15g

Bean paste: 10g

Douchi: 5g

Salt: 2G

Sugar: 15g

Five spice powder: 5g

Cooking wine: 10g

Veteran: 2G

Oyster sauce: 5g

White pepper: 2G

Raw powder: 5g

Sesame oil: 3 G

Precautions: 1. When frying chicken feet, open a small fire to avoid too big a fire. The chicken feet will burst skin and oil. It's really afraid of oil splashing. You can use the pot cover, but leave a small gap to prevent steam from forming on the cover and dropping into the oil to explode oil again. 2. When chicken feet are soaked in water for at least one time, the time is too short, the skin of chicken feet can't bubble up and form tiger skin. 3. Steaming chicken feet is for better absorption of seasoning flavor. 4. This time I omitted the steps of boiling chicken feet, and the effect of frying is also very good.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Hu Pi Feng Zhao Mian Zhu Ban