Tiger skin chicken feet

Overview

Although the process is complicated, the delicious taste is worth looking forward to.

Wash chicken feet
Add ginger slices and a small amount of cooking wine to the pot and blanch the chicken feet for a few minutes until half cooked.
Remove from cold water, wash and dry.
Mix honey and white vinegar 1:1, use a small brush to evenly apply the chicken feet, and then dry them to prevent the oil from collapsing during frying.
Put enough oil in the pot to cover the chicken feet, preferably more but not less, so that the oil will fry evenly. When the oil is 90% hot, add the dried chicken feet and cover the pot immediately to prevent the oil from collapsing and causing burns. During this period, you can gently shake the pan to prevent it from sticking. When the chicken feet are golden, turn off the heat. When the oil temperature drops and the oil does not collapse, take out the chicken feet and soak them in cold water for 2-4 hours, as shown in the picture.
Prepare according to seasoning details
After the chicken feet have been soaked for enough time, heat oil in a pot, sauté onions, ginger, peppercorns, star anise, cumin, and dried chili peppers. Add the water used to soak the chicken feet (it's better to use stock), and control the amount of water to soak the chicken feet. Then add dark soy sauce 1:1, a small amount of rock sugar, Sichuan peppercorns, peppercorns, cinnamon, a little vinegar, and ginger slices. After boiling, add chicken feet and cook for 5 minutes, then turn off the heat.
Transfer to another smaller container, soak to taste, and eat as you go.
Done.