Tiger skin chicken feet are not only delicious, but also rich in protein and a variety of nutrients, making them a delicious and healthy snack choice. While enjoying the food, it also provides the body with the nutrients it needs to eat happily and healthily.
1. Boiling of broth.
1) Ingredients preparation: 500 grams of pork bones, 500 grams of chicken racks, about 1000 grams of 1 white braised duck, about 750 grams of 1 salted chicken, 15 kilograms of water, 50 grams of shallots, 50 grams of ginger, 50 grams of cooking wine.
2) How to make it:
First, put the pork bones and chicken racks into boiling water and boil the water for 5 minutes, remove the foam during the water process, and then rinse the surface with clean water after the water is finished.
Add 15 kg of water to the brine barrel, boil on the fire, then put in the processed pork bones and chicken racks, then add ginger slices, shallots and cooking wine, turn to low heat and boil for about an hour.
The salted chicken and white braised duck bought from the market are cut into blocks, boiled in boiling water for 2 minutes, and then put them in the braised barrel and pork bones and chicken racks to continue to boil for three hours, and the boiled broth is filtered out of the residue.
2. Spice ratio and treatment.
1) Spice ratio: 25 grams of Sichuan pepper and star anise, 15 grams of sand ginger, 12 grams of baikou, 10 grams of grass, cumin, black pepper, cumin, grass fruit, spirit grass, 5 grams of cinnamon and sand kernels, 3 grams of cloves, and 40 grams of dried chili peppers.
2) Spice pretreatment: soak the spices in cold water for 30 minutes, then clean the soaked spices, cook over medium heat for 5 minutes, then rinse them with water and put them into the spice bag for later use.
3. Boil red yeast water.
1) Ingredients: 130 grams of red yeast rice, 2200 grams of cold water, 250 grams of salad oil, 250 grams of cooked lard.
2) How to make it:
Mix the salad oil with cooked lard together, heat and stir well, then let cool and set aside.
After cleaning the red yeast rice, take 200 grams of water and soak the red yeast rice for 5 minutes, then boil the remaining 2000 grams of water, add the soaked red yeast rice and cook for about 10 minutes, filter out the dregs and leave only the red yeast water.
Bring the red yeast water to a boil, add the cooled mixed oil, boil for 5 minutes, and stir well.
Fourth, boil the sugar.
1) Ingredients: 150 grams of rock sugar, 100 grams of cold water, 100 grams of boiling water, 50 grams of salad oil.
2) Production method: Add cold water, salad oil, and mashed rock sugar to the pot and fry slowly over low heat, heat until there are big bubbles and continue to fry to become no bubbles, the color changes from light to dark red, quickly add boiling water, turn off the fire after stirring evenly, and the sugar color is ready.
Fifth, brine production.
1) Ingredients: broth, spice packets, red yeast water, sugar, 200 grams of salt, 50 grams of monosodium glutamate, 30 grams of chicken essence.
2) Production method: Put the prepared spice packet into the soup stock made above, boil it for another hour over low heat, then add the boiled red yeast water, sugar, salt, monosodium glutamate, chicken essence, and then boil for ten minutes to turn off the heat, and the brine can be marinated after one day.
Sixth, tiger skin phoenix claw production.
1) Ingredients preparation: 10 kg of finished brine, 5000 grams of salad oil, 1000 grams of chicken feet, 50 grams of green onions, 50 grams of ginger slices, 20 grams of salt, 10 grams of cooking wine, 5 grams of Haitian soy sauce, 2 grams of red peppercorns.
2) How to make it:
After the chicken feet are cleaned and dried, add cooking wine, green onion and ginger, Sichuan pepper, dark soy sauce and salt, stir evenly and marinate for about three hours.
After the marinated chicken feet are dried dry, they are fried in an oil temperature of 150 degrees until the chicken feet are colored, and the skin is crispy and the oil can be removed.
After soaking the fried chicken feet in cold water for three hours, put them in a boiling brine bucket, marinate them on low heat for 15 minutes, then turn off the heat and soak for 30 minutes.
7. Preservation method of braised vegetables.
Under normal circumstances, the unsold braised vegetables on the same day need to be stored in the fresh-keeping cabinet
The braised vegetables are completely cold;
The plastic wrap completely seals the braised vegetables;
Refrigerate in a crisper.
8. The method of returning to the furnace of braised vegetables.
The braised vegetables that were not sold out on the same day should be stored in the fresh-keeping cabinet and sold the next day
Take out the braised vegetables closed with plastic wrap, open the plastic wrap, and restore the natural temperature;
Bring the brine to a boil, put in the marinated vegetables that have returned to their natural temperature, turn off the heat and soak for 10 minutes, then remove them.
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