Cantonese cuisine: Tiger skin and chicken feet
| After the claws have been repaired, boil them in water (add a spoonful of maltose and a spoonful of white vinegar to prevent the skin from becoming rotten). 2. After cooking, drain out the water and put it in an oil pan for frying (put it in when the oil is about 70% mature). 3. Fry until it turns brown, remove and dry the oil. 4. After frying, soak the claws in cold water for an hour, then add peppercorns, cinnamon, star anise, a little salt, pepper, and sugar and steam them. 5. Sauce preparation method: Add cornmeal, cornstarch, and a little flour, add cold water and stir to form a slurry. Add half a bowl of water, a little light soy sauce, a little dark soy sauce, 60 grams of white sugar, and 40 grams of oyster sauce to the pot. 6. After the sauce is boiled, add tempeh, minced garlic, red pepper rings, scallion oil and sesame oil. Add the chicken feet and mix well. 7. Put the stirred chicken feet into the steamer and steam for 6 minutes. (Mainly to remove the smell of raw garlic) 500g |
Step 1
One pound of chicken feet, remove the toes from the chicken feet, clean them, dry them and set aside.
Step 2
After the claws are repaired, put them in water and boil them (put a few slices of ginger, a spoonful of maltose (you can also use white sugar instead) and a spoonful of white vinegar to prevent the skin from boiling).
Step 3
After cooking for 7-8 minutes, drain out the water and put it in the oil pan for frying (put it in when the oil is about 70% mature). When fried until it turns brown, remove and dry the oil.
Step 4
After frying, soak the paws in cold water for an hour.
Step 5
Prepare the sauce: add a little flour to cold water and stir into a slurry. Add half a bowl of water, a little light soy sauce, a little dark soy sauce, 60 grams of white sugar, and 40 grams of oyster sauce to the pot. After the sauce is boiled, add tempeh "br8" src="https://cp1.douguo.com/upload/caiku/1/d/9/200_1df8f4de2a3123cbde1a07e9df6231e9.jpg" alt="Cantonese cuisine: illustration of how to make tiger skin and chicken feet 6 " />Step 6
Here again, add an appropriate amount of peanuts and red and green chili shreds to the evenly mixed chicken feet to improve the taste. In this way, the chicken feet have these two ingredients and can be steamedThe ripe tiger skin and chicken feet have a more erotic and fragrant perspective.
Step 7
Steam the sauced chicken feet in a steamer for 6 to 8 minutes. Then you will have a delicious tiger skin chicken feet. You will be drooling after watching this! Cantonese cuisine: cooking techniques for tiger skin and chicken feet
