The essential appetizer for the Chinese New Year's Eve dinner, "grab the wealth and earn more" in the coming year, meaning good, hard dishes for wine

Today I share the practice of a chicken feet, tiger skin chicken feet is a popular home cooking, the color of chicken feet is ruddy, crispy on the outside and tender on the inside, the fresh fragrance is strong, the more you eat, the more you want to eat, so delicious that you can't stop.

【Tiger Skin Chicken Feet】Ingredients required: 1 kg of chicken feet, appropriate amount of oil and salt, 1 section of green onion, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 2 large ingredients, 1 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, half a tablespoon of sugar, 1 teaspoon of white pepper, 1 tablespoon of cooking wine, 3 bay leaves, 3-4 dried chili peppers,

Steps:

1. Clean up the chicken feet, cut off the nails of the chicken feet, and wash them.

2. Add water to the pot, put the chicken feet under cold water, then add ginger slices, cooking wine, bring to a boil over high heat, and cook for about 2 minutes to remove the fishy smell and peculiar smell of the chicken feet.

3. Remove the chicken feet and wash them with warm water.

4. Put the chicken feet in a basin, add half a spoon of braised soy sauce, mix well, color the chicken feet, then pick out the chicken feet, spread them out and dry. Try to air dry the chicken feet before frying, otherwise it will be easy to splash oil when frying.

5. Add oil to the pot and heat it, put in the chicken feet, immediately cover the pot, although the chicken feet are dry, it will still splash oil, you can use the lid to fry it, remember to leave a small gap, otherwise the steam in the pot will blow the oil again when it drips into the oil, and the chicken feet will be fried until golden brown.

6. Take out the chicken feet, soak them in clean water, and soak them for about 2 hours. The soaking time of chicken feet is too short, the skin of chicken feet cannot be swollen, and tiger skin cannot be formed, so it will be better if it can be soaked for a long time.

7. Add oil to the pot and heat it, add green onions, ginger slices, garlic, peppercorns, spices, bay leaves, dried chili peppers, fry the seasoning until fragrant, pour in water, the amount of water is the same as the chicken feet, and then add salt, sugar, light soy sauce, cooking wine, and braised soy sauce.

8. Add the chicken feet, bring to a boil over high heat, turn to low heat, and simmer slowly for about half an hour.

9. When the time is up, pick out the green onions, ginger slices, garlic granules, ingredients, and bay leaves, and then use high heat to collect the juice, heat until there is a little soup left, turn off the heat, and put it on a plate. A plate of tiger skin chicken feet full of color and flavor is ready.

Tips: This dish, after the chicken feet are fried, can also be made by steaming. Chicken feet should be fried first and then soaked before they can wrinkle the skin, and the skin can form a tiger skin. After the chicken feet are blanched and colored, the chicken feet should be dried, otherwise it is easy to splash oil when frying, and when frying, the chicken feet will still splash oil despite being air-dried, and they can be fried with a lid on the pot, remember to leave a small gap, otherwise the steam in the pot will be on the lid and will explode again when it drips into the oil.