How to make tiger skin and chicken feet

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  1.
  Chop off nails from fresh chicken feet, wash and set aside, add water to the pot, and process Put the good chicken feet into the pot, add 3 slices of ginger and a few drops of cooking wine to remove the fishy smell, bring to a boil and cook for another 2 minutes

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  2. Drain the chicken feet and add 1/2 teaspoon of salt and a little rice wine.After marinating for 30-60 minutes, add 1 teaspoon of honey and spread evenly, dry and then fry to prevent oil splash.Brush honey or add a pinch of baking soda to help form a crispy skin.Add cooking oil to a hot pan and heat until 70% hot.Add chicken feet and fry until golden, bubbly and swollen.Remove and remove

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  3.Put the fried chicken feet into a large bowl, add an appropriate amount of ice water, soak for 1-2 hours and set aside.The claws absorb water and swell and soften.Heat oil in a pan until it is 50% hot.Add green onions, ginger slices and garlic granules and stir-fry until fragrant, then add Sichuan peppercorns, star anise and dried chili peppers and stir-fry
  

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  4.Put in the soaked chicken feet, add 1 tablespoon of very fresh flavor, 1 teaspoon of dark soy sauce, 1 Stir in a small spoon of balsamic vinegar, 1 small spoon of thirteen spices, 1 small spoon of salt, and 1 small spoon of rock sugar.Stir evenly.Pour in 330ml beer and an equal amount of water.Simmer over medium-low heat for 40-60 minutes until the soup is thick.Thick pot