1. Put about 350ml of water in the pot, add light soy sauce, rock sugar, grass fruit, star anise, bay leaf, pepper, fennel and boil on high heat. Turn to low heat and simmer for 15 minutes, turn off the heat and let cool.
2. Cut off the toenails of the chicken feet, wash and dry them.
3. Put the water in a pot of cold water and boil it over medium heat for about 10 minutes. Remove and drain.
4. Add half a tablespoon of soy sauce to the drained chicken feet and mix well to make each chicken feet color.
5. Control dry moisture.
6. Pour a little more oil than usual in the pan, add the chicken feet and fry on medium heat. This step is best to cover the pot, otherwise it will be very scary.
7. Fry until it turns maroon red.
8. Remove and soak immediately in ice water for about 10 minutes.
9. Then take it out and soak it in the brine pot prepared in the first step for more than 1 hour. Remove the chicken feet, strain the marinade to remove the spices and set aside.
10. Mince ginger and garlic. Put 5 grams of tempeh, 1 tablespoon of tomato sauce, and 2 tablespoons of oyster sauce together.
11. Heat up a pan with cold oil, add ginger and garlic and saute until fragrant.
12. Pour in tempeh, tomato sauce, and oyster sauce and continue to fry until fragrant.
13. Then add the brine juice for soaking chicken feet. Bring to a boil.
14. Put chicken feet in a bowl, pour in the cooked sauce, cover and steam for 1 hour. (Or steam the pressure cooker and steam for 15 minutes)
15. Pour all the soup of the steamed chicken feet back into the pot, pour in water starch and cook until the soup thickens.
16. Pour on the chicken feet and sprinkle with chopped green and red peppers.
17. Finished product.
Tips:Be careful when frying chicken feet.
