Spicy tiger skin claw recipe and detailed processing and production process

Spicy tiger skin claw recipe and detailed processing and production process

Main ingredients: American chicken feet 5000 grams.

Fragrance distribution:

Henan new generation pepper 200 grams, high-quality dried green peppercorns 20 grams, Da Hong Pao peppercorns 15 grams, cumin 15 grams, bai zhi 15 grams, star anise 10 grams, white cardamom 10 grams, cinnamon 5 grams, shan nai 8 grams, tangerine peel 5 grams, fragrant leaves 5 grams, cloves 3 grams.

Vegetable ingredients:

200 grams of sliced ginger, 200 grams of green onion, 150 grams of garlic, 100 grams of dried shallots or purple shallots, 100 grams of celery segments.

1500 grams of salad oil, 350 grams of salt, 270 grams of maltose, 250 grams of rock sugar, 100 grams of cooking wine, 50 grams of chicken essence, 20 grams of white vinegar, a bottle of Donggu yipin.

Detailed processing steps:

1: 5000 grams of chicken feet, rinse and thaw with running water, remove the remaining old skin, drain the water and set aside.

2, put the chicken feet into the pot, add an appropriate amount of water to submerge, add 100 grams of cooking wine, after boiling on high heat, skim off the foam, fish out and put in clean water to interrupt the cool, rinse clean, set aside.

3, add 5000 grams of water to the pot, add 120 grams of maltose after boiling on high heat, stir and dissolve after adding 20 grams of white vinegar, then put in chicken feet, after the high heat is opened, change to low heat and cook for 3 minutes, fish out to cool, set aside.

4: Add an appropriate amount of vegetable oil to the pot, when the oil temperature is 6-7 into the heat, put the chicken feet in batches, fry until golden brown, wrinkle up, and fish out. After fishing out, put it into water and soak, generally soak for about 4 hours, if possible, you can soak it with running water, so that you can rinse off the excess oil. After soaking and growing, fish out, control the moisture and set aside.

5, stainless steel barrel add 20 pounds of broth, no broth on the use of water instead, spare.

6, in the wok, add 1500 grams of salad oil, add vegetable ingredients: 200 grams of ginger slices, 200 grams of green onion, 150 grams of garlic, 100 grams of dried shallots or purple shallots, 100 grams of celery, stir-fry on high heat and then add spices: Henan new generation chili peppers 2000 grams, high-quality dried green peppercorns 20 grams, Da Hong Pao peppercorns 15 grams, cumin 15 grams, Bai Zhi 15 grams, star anise 10 grams, white cardamom 10 grams, cinnamon 5 grams, Shan Nai 8 grams, Tangerine peel 5 grams, fragrant leaves 5 grams, cloves 3 grams, After the spices are stir-fried, pour all the ingredients into a stainless steel bucket, heat the soup over high heat and add 350 grams of salt, 250 grams of rock sugar, 150 grams of maltose, 50 grams of chicken essence, and a bottle of Donggu Yipin, cover the lid, bring to a boil on high heat and reduce the heat to low for 30 minutes.

After the spice flavor comes out, add the chicken feet, marinate for 15 minutes on low heat, turn off the heat and soak for 60 minutes, then you can fish out, and when you fish out, you should gently fish and put it.

Notes:

1. Keep the soup and use it later.

2. Spicy taste is adjusted according to personal and regional tastes.

3, spices can be used 2-3 times, only need to add spices later, do not need to add vegetable ingredients.