[guangdong] Chicken Feet in Black Bean Sauce

Name: [guangdong] Chicken Feet in Black Bean Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 10 Chicken feet; 3 cloves garlic; 1 piece green pepper; 1 piece Red pepper; Some Tempeh; 1/2 a spoon Laoganma spicy sauce; Some ginger; 1 tablespoon Soy sauce; 1/2 a spoon Oyster sauce; 3g Chicken noodles; 1/2 a spoon Corn flour; 3g sesame oil; 1 tablespoon Peanut oil; 3g pepper; 3g Chili oil

by One degree below zero 0511

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

A delicacy with a very high order rate in the teahouse, especially in the morning tea in Guangdong area, is more common, where there is morning tea, this delicacy exists. After five steps of blanching, frying, soaking, marinating and steaming, the chicken feet are attractive in color, tender and fragrant, and boneless at the entrance. It can be called one of the popular kings of Cantonese refreshments. The ingredients used in the professional practice are so dizzying, since it is made at home, it strives to be simple, practical and delicious. There are not many ingredients, but as long as the methods and materials are well matched, delicious chicken feet can be made. I have eaten the chicken feet with black soy sauce in the morning tea in a five-star hotel, and the taste is indeed very good. But making it by yourself will not be inferior to the ordinary teahouse. Friends who like it, please collect it and go home and try it. In fact, it is not difficult but it takes longer.

[guangdong] Chicken Feet in Black Bean Sauce

1. Wash chicken feet, cut off fingertips, slice ginger

[guangdong] Chicken Feet in Black Bean Sauce recipe

2. Put the chicken feet in cold water in the pot, add ginger slices and a spoonful of cooking wine to boil

3. Rinse the blanched chicken feet with cold water and let dry

4. Heat the oil in the pot until it is six to seven mature. Add the chicken feet and fry until golden brown. Fry for about five minutes. The frying process must be covered

5. Fry until golden brown as shown in the picture

6. Rinse the fried chicken feet twice with cold water, take a large bowl and soak the fried chicken feet in water for five hours

7. As shown in the picture, the skin of the chicken feet is wrinkled a bit like tiger skin when soaked. The epidermis has not been fully expanded for five hours at low temperature in winter, and the effect is better if it is soaked for seven or eight hours.

8. Cut the chicken feet in half

9. Prepare the ingredients as shown in the picture, minced garlic, green and red pepper rings, Laoganma spicy sauce, and rinse with water

10. Put a large bowl into the cut chicken feet, first add a spoonful of cornstarch and grab it with your hands. Then add garlic, Laoganma spicy sauce, a spoonful of light soy sauce, half a spoonful of dark soy sauce, half a spoonful of oyster sauce, a spoonful of peanut oil, a little chili oil, a little chicken powder, a little pepper, and a few drops of sesame oil. . You can add some sugar in this step to see personal preference

11. After half an hour, spread the chicken feet in a large bowl evenly on the plate, and sprinkle an appropriate amount of tempeh

12. Put the plate in a pot of boiling water and cover it, and steam it for half an hour.

13. The finished picture, put a few green and red pepper circles to decorate the plate after taking out the plate

14. Finished picture

Tips:
1. The professional method of water drop will add some white vinegar and maltose, the main effect is to improve the color. If you don’t have one at home, simply deal with the water drop.
2. When the chicken feet are fried in the pan, the oil splashes very badly. Be sure to cover it and shake it from time to time to prevent sticking to the pan.
3. The fried chicken feet should be soaked for more than five hours before the skin can fully expand to make the finished product look better. If you want to save time, the fried chicken feet can be boiled on low heat for half an hour, and then steamed for ten minutes. The two effects should be similar
4. Add corn starch to the chicken feet that are cut in half, so that the soup can be better absorbed on the skin after steaming. Pick up all the seasonings and marinate for half an hour to taste
5. When pickling, add a few drops of chili oil and a spoonful of peanut oil to make the finished product brighter in color