Tiger Skin Phoenix Claw

1. Clean 650g chicken feet thoroughly.

2. Remove the nails from the cleaned chicken feet and chop them open from the middle. (You can also operate the entire chicken claw without chopping it open).

3. Add sufficient water to the pot, add chicken feet, ginger slices, scallions, cooking wine, and simmer over medium heat until slightly boiling. Reduce heat to low and simmer for three to two minutes. A high fire can easily boil chicken skin and make it bloom.

4. Remove and air dry the surface moisture. Brush a layer of honey vinegar water (honey and white vinegar 1:1.5) and air dry the skin again.

5. Add sufficient oil to the pot and fry the chicken feet that have been dried on the skin at a temperature of 50-60% hot (the chicken feet will burst when put into the pot, so cover them with a lid to avoid burns. After putting them into the pot, turn the chicken feet in a timely manner to avoid sticking to the pot, and cover them with a lid to avoid burns).

6. Fry until the chicken feet are dry and yellow, then remove from the pot. After removing it, quickly immerse it in ice water and soak it for three to four hours (I fried it at night and soaked it all night).

7. Chicken feet soaked all night.

8. Seasoning: Douban sauce, scallions and ginger, cinnamon, star anise, fragrant leaves, white atractylodes, dried chili, etc.

9. Put oil in the pot, add spices (star anise, cinnamon, fragrant leaves, dried chili) and stir fry over low heat until fragrant, then add Douban.

10. After stir frying the seasoning, add chicken feet and stir fry slightly.

11. Add an appropriate amount of salt, pepper, light soy sauce, dark soy sauce, cooking wine, and white sugar.

12. Add water containing ingredients, bring to a boil over high heat, then reduce heat and simmer for 30 minutes.

13. Simmer until the chicken feet are soft and tender, then remove seasonings such as scallions and ginger. Turn off the heat and remove the thick soup.