Oyster King Buckle Golden Claw
by Hunan and Guangdong
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. After the chicken feet fly in water, smear the old soy oil and soak in clean water for more than ten hours until the chicken feet skin swells for later use.
2. Prepare broccoli, ginger, and green onions.
3. Cut the chicken feet into a deep bowl.
4. Broccoli is processed into small flowers, soaked in light salt water, and then washed and set aside.
5. Mince the ginger and place it on the well-coded chicken feet, put on onion knots, and drizzle with some cooking wine.
6. Steam in a boiling water pot for 50 minutes.
7. Put two spoons of oyster sauce and one spoon of light soy sauce in a small bowl, add in paprika powder, chicken powder, appropriate amount of salt and water starch to make a sauce for later use.
8. Broccoli was blanched in boiling water with oil and salt, and removed for later use.
9. Pour out the soup in the chicken feet first, then pour the steamed chicken feet in a deep dish, put oil in the pot, pour the soup and the adjusted sauce and cook on medium heat until the juice is thick.
10. Place the broccoli on the periphery of the plate, drizzle with the boiled puree, and serve.
Tips:The preparation of chicken feet:
1. Put the chicken feet in a boiling water pot and cook for five minutes to remove.
2. Then spread the old soy sauce into the frying pan and fry until golden and filter the oil.
3. Wash the oil on the chicken feet with hot water, then soak in clean water until the skin and meat expand, and then cook according to personal needs and tastes. (About ten hours soaking)
