1. Put the cooking wine, pepper and ginger slices in the pot, cut off the chicken feet, wash the nails, and put it in the pot. Turn to medium heat and cook for 10 minutes.
2. Drain the cooked chicken feet.
3. Put it in the oven at 80 degrees and turn on the hot air to bake for about 100 minutes to remove the moisture from the chicken feet.
4. Prepare a basin of cold water (I use salt and soy sauce to boil and let it cool).
5. Chicken feet after drying.
6. Put the oil in the pot and heat it to about 170 degrees (the oil temperature must be high) and fry the chicken feet for about 5 minutes until the chicken feet are browned (because the oil is afraid of splashing, no photos were taken in this part).
7. Soak the fried chicken feet in cold water overnight.
8. Cut the chicken feet into pieces.
9. Put it in a bowl.
10. Finely chop garlic and ginger.
11. Put the oil in the pot and add the minced ginger and garlic until fragrant.
12. Add tempeh, pepper, sugar, dark soy sauce and light soy sauce.
13. Adjust into juice.
14. The peanuts are cooked in advance.
15. Spread peanuts on the bottom of the bowl.
16. Add the chicken feet and pour in the juice and soak for 1 hour.
17. Put it in a steamer and steam for one hour.
18. Finished product.
Tips:1. The chicken feet must be fully dried until there is no moisture, otherwise the hot oil will splash when it is fried in the pan
2. Remember to cover the pot when fried chicken feet! Cover the lid! Otherwise, the consequences are very serious (if the chicken feet are not fully dried, they will surely splash)
3. The dried chicken feet in my picture are photos that were not fully dried when I first made them, and I forgot to take photos of the fully dried photos later.
4. Tempeh should be put in dried tempeh, because I had no choice but to put Laoganma tempeh
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