The new method of chicken paws, all tiger skin and wrinkles, crispy and deboning, fresh and juicy, better than bought

Today I would like to share with you a new method of chicken feet.

To prepare the tiger skin chicken feet:

Ingredients: 12 chicken feet, 5 slices of ginger, 3 cloves of garlic, 5 red peppers, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of bean paste;

Production process: The first step, prepare an appropriate amount of chicken feet, cut off the nails and wash them carefully, add water to the pot, put cold water into the chicken feet and start blanching, after the pot is boiled, the chicken feet change color, you can take them out and rinse them with warm water;

The second step is to dry the water on the chicken feet with a kitchen paper towel, add cooking oil to the pot, after heating it, put in the processed chicken feet and start frying, and then fry them until the skin is golden brown, then they can be removed from the pot;

The third step is to immediately put it in the ice water prepared in advance, put it in the refrigerator for an hour to let the skin wrinkle, and then prepare the ingredients, cut the ginger slices into shreds, peel the garlic and cut it into slices, and cut the red pepper into sections;

The fourth step is to add cooking oil to the wok, add green onions, ginger, garlic and dried red peppers after heating, stir-fry over low heat to bring out the fragrance, then put in the bean paste, fry the red oil, put in the soaked chicken feet, and quickly stir-fry evenly;

Step 5, then add light soy sauce, dark soy sauce, cooking wine, oyster sauce and sugar, stir-fry evenly, pour in cold water that is less than two-thirds of the chicken feet, boil it over high heat, turn to low heat and cook for 30 minutes to reduce the juice.

Tips:

1. When blanching chicken feet, pay attention to the pot under cold water, force out the blood water in it, and the taste of chicken feet will be more delicious, because the blanched chicken feet need to be fried, so this step must control the moisture on its surface, otherwise it is easy to splash oil;

2. When frying the chicken feet, heat the oil in the pan, and when you see the golden surface, you can quickly put the chicken feet into ice water after taking them out, and the surface of the chicken feet will be wrinkled when it is cold and hot;

3. The seasoning in the chicken feet can be matched according to the personal taste, and the water added at the end should not be too much, otherwise it will affect the taste, and the time of boiling the chicken feet can be appropriately longer, and the taste of the chicken feet is better.