Tiger skin chicken feet

Wash the chicken feet and set aside. Prepare all ingredients

Remove the nails from the chicken feet and split them into two parts, mainly to save the oil for frying. If you have a lot of oil at home, you don’t need to cut them into pieces.

Boil water in a pot, add half a piece of ginger and a small spoonful of cooking wine. After the water boils, add the chicken feet and cook for 5-10 minutes, depending on the number of chicken feet.

After cooking, pick it up and be sure to dry it, otherwise oil will splash when you put it in the pan.

Put the chicken feet into the oil pan and fry them in batches. The general principle is that the oil needs to cover the chicken feet. I fried one pound of chicken feet in two batches.

When frying chicken feet, be sure to cover the pot, first set the heat to medium for 2 minutes, then turn to the minimum heat for 15 minutes. As long as you put enough oil in it, you basically don't need to flip it over and fry it. You just need to watch the time and fry it until the chicken feet become golden and crispy.

Pick up the chicken feet and soak them directly in ice water for more than 4 hours. I soaked them in the refrigerator for one night and the tiger skin was all gone. Pay attention that the water must cover the chicken feet. If you soak them for one night, you can change the water twice in the middle.

Put the ginger and aniseed into the pot, add soy sauce, salt, very fresh white sugar, etc. to prepare the brine. Add the soaked tiger skin chicken feet into the brine and mix well, then put it into the pressure cooker. If you like it soft, you can press it for 20 minutes. If you like it harder, you can press it for about 10 minutes.

It’s done.

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