Reading guide: Home-style version of tiger skin chicken feet, no need to soak in cold water, no need to be afraid of splashing oil, soft and glutinous bones are super delicious
Chicken feet are a very tasty ingredient that can be made into many, many delicacies in the hands of our national chefs. Many foreigners think that chicken feet are inedible, but our thousands of years of food history and culture, which have evolved step by step, are naturally incomprehensible to them. For example, the tiger skin chicken feet shared today are a very classic delicacy that is loved by many people.
Tiger skin chicken feet is a Cantonese dish, you can eat it in restaurants or breakfast restaurants in Guangdong, it is characterized by crispy and tender skin, soft and rotten bones, red and bright color, full of soup, looking very attractive.
There are many tiger skin dishes, such as tiger skin green peppers, tiger skin eggs, tiger skin tofu, etc. The method of tiger skin chicken feet is more troublesome, and it needs to go through steps such as frying and soaking to make tiger skin-like chicken feet. In this process, not only do you have to wait for a long time, but you also need to fry it and experience the risk of oil splashing out.
However, there is a home-cooked practice, no need to soak in cold water, no need to be afraid of splashing oil, the finished tiger skin chicken feet are soft and glutinous and deboning, super delicious. Let's share the specific method of this elongated version of tiger skin chicken feet, let's take a look~
[Recipe of the day]: Tiger skin chicken feet
[Ingredients]: chicken feet, green onions, ginger, garlic, chili, Sichuan pepper, dried chili.
[Seasoning]: soy sauce, dark soy sauce, sugar, oyster sauce, cooking wine, salt, monosodium glutamate, edible oil.
[Steps]:
1. Clean the chicken feet, cut off the toenails of the chicken feet, wash them and put them in a pot, add water and cooking wine to blanch, boil and cook for 2 minutes, then take them out, rinse them, and then drain them for later use.
2. After the chicken feet are blanched, add an appropriate amount of dark soy sauce to grasp and color evenly, then pour cooking oil into the pot, then pour the colored chicken feet into the cold oil, and then turn on the fire and cover the lid to fry.
3. Fry the chicken feet in the pan until there is no crackling sound, take out the fried chicken feet and put them directly into the pressure cooker.
4. Pour in hot water, add green onion and ginger, dried chili pepper and Sichuan pepper, add soy sauce, dark soy sauce and cooking wine, and simmer in a pressure cooker for about 10 minutes.
5. After stewing in a pressure cooker, the chicken feet will be tiger skin, and there is no need to soak them in cold water, which can not only save time, but also make delicious tiger skin chicken feet.
6. Heat the oil, add minced garlic and chili pepper and stir-fry until fragrant, then add the chicken feet and stir-fry, pour in cooking wine, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce and a little sugar, salt and monosodium glutamate to taste, then pour in the soup of the stewed chicken feet, bring to a boil and cook for 5 minutes.
7. Finally, reduce the juice on high heat, then sprinkle some chopped green onions, and you can get out of the pot.
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