Tiger skin and chicken feet

Overview

Tiger skin and chicken feet is a famous Han dish that is full of color, flavor and flavor, and belongs to Cantonese cuisine. The skin is crispy, the meat is tender, and the color is full. It is very attractive and is a home-made side dish to accompany wine. The fleshy palm is rich, fresh and spicy, and the more you chew it, the more fragrant it becomes and the more you chew it, the stronger it becomes. This time, the tiger skin and chicken feet have been slightly improved. The addition of fermented bean curd adds a lot of flavor to the dish. The super enjoyable tiger skin and chicken feet that fall off the bone in one bite can be eaten by the elderly and children.

Tags

• hot dishes
• home cooking
• chicken feet
• cooking wine
• dried red chili pepper
• garlic
• onions
• red bean curd
• star anise
• sugar
• tempeh
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the chicken feet and blanch them in a pot of boiling water, remove and drain.

   

2. 2 Add 1 tablespoon soy sauce and spread evenly. Drain.

   

3. 3 Pour oil into the pot, add chicken feet and fry until brown and bubbly. Pour into ice water and soak for more than half an hour. Remove and drain.

   

4. 4 Leave the oil in the pot, add onion, ginger, garlic, dried red pepper, peppercorns, star anise, and tempeh and stir-fry until fragrant.

   

5. 5 Add a large bowl of water to boil, then add crushed red bean curd, salt, sugar, and cooking wine.

   

6. 6 Add chicken feet and simmer for about 30 minutes.

   

7. 7 Cook until the soup becomes less and reduce to high heat.

   

8. 8 Remove from pan and plate.