虎皮凤爪

2024-05-22 15:02:50 7321

虎皮凤爪
虎皮凤爪是一道色香味俱全的地方名肴,属于粤菜。
皮酥肉嫩,色泽饱满,鲜香味辣,越嚼越香,最适合居家时下酒追剧,越嚼越有劲。

Details of ingredients

  • 鸡爪800克
  • 蜂蜜30克
  • 白醋20克
  • 料酒10克
  • 白砂糖20克
  • 干辣椒4克
  • 五香粉3克
  • 生抽15克
  • 老抽5克
  • 蚝油5克
  • 料酒10克
  • 白胡椒粉2克
  • 老干妈豆豉酱15克
  • 麻油2克

Technique

  • 难度中级
  • 工艺
  • 口味微辣
  • 时间三小时

Steps to make 虎皮凤爪

  • 1.食材:鸡爪等。鸡爪洗净,生姜切片。
  • 2.剪去鸡爪的指尖。
  • 3.放入冷水锅中,加料酒、姜片煮开,撇去浮沫,煮约2分钟。
  • 4.捞出,放入凉水中,冲去浮沫。
  • 5.捞出鸡爪,晾干表皮水分。
  • 6.蜂蜜与白醋充分搅拌,均匀地刷在鸡爪上,一面刷好,翻面再刷好,晾干。
  • 7.起油锅,倒入大量的油,油温五六成热,放入鸡爪炸制。记得盖锅盖,以防被油溅到。炸成金黄色时,捞出沥油,放入冰水中浸泡3小时。
  • 8.制作调味料,将姜、蒜、干辣椒、白砂糖、盐、五香粉、料酒、生抽、老抽、蚝油、白胡椒粉、豆豉酱、麻油混合搅匀即可。
  • 9.捞出鸡爪,放入蒸锅,上汽蒸15分钟。
  • 10.料汁淋在鸡爪上,拌匀。
  • 11.在继续蒸20分钟。
  • 12.摆盘,成功!
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