時(shí)間：約60-90分鐘
難度：有點(diǎn)挑戰(zhàn)
份量：2人份

用料

主料

雞爪

400g

焯雞爪

生姜

2片

炸雞爪

食用油（油炸）

適量

雞爪上色

老抽

5g

燉雞爪

食用油

20g

大蔥

2段

生姜

2片

干辣椒

3個(gè)

八角（大料）

1個(gè)

生抽

15g

蠔油

15g

2g

10g

老抽

5g

沒(méi)過(guò)食材

虎皮雞爪的做法

1. 雞爪洗凈，浸泡半個(gè)小時(shí)泡出血水（最好中間換1-2次水），把雞爪的指甲用廚房剪剪去（也可以用刀切掉指甲）。

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1. 雞爪、姜片放入鍋中，加入沒(méi)過(guò)雞爪的涼水，水燒開(kāi)轉(zhuǎn)中小火，煮1分鐘撈出，擦干雞爪上的水分。

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1. 雞爪上色。雞爪擦干表面水分后，倒入老抽抓勻上色。

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1. 能夠沒(méi)過(guò)雞爪的油燒至五六成熱，放入雞爪，蓋上鍋蓋，
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   中火炸10分鐘。

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1. 炸好的雞爪拿出后，馬上倒入冰水，放入冰箱冷藏室浸泡2個(gè)小時(shí)以上，直至雞爪炸過(guò)的表皮鼓起。

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1. 鍋燒熱，倒入油，放入蔥、姜、蒜、干辣椒和大料小火炒香。

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1. 放入雞爪、生抽、蠔油、糖、鹽、老抽翻炒均勻。

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1. 加入沒(méi)過(guò)雞爪的水，大火煮開(kāi)后轉(zhuǎn)小火燉45分鐘。

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1. 再打開(kāi)鍋蓋大火收汁至湯汁濃稠即可。

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