Steamed Chicken Feet
1.
Cut off the fingertips of the chicken feet
2.
Chicken feet in a pot under cold water, pour in cooking wine, burn on high heat, and remove the chicken feet when the skin changes color. Don't wait until the water boils
3.
Let the chicken feet cool slightly, and apply the dark soy evenly to color the chicken feet that are not hot.
4.
Pour a whole pot of oil and heat it to the temperature of the fried stuff. Add the chicken feet in batches. After placing the chicken feet, cover the pot immediately. Be careful in this step. Fry on medium heat until there is no sound in the pot, and the chicken feet are on. Color, the outer skin bursts, you can remove it and soak it in cold water
5.
Soak in cold water for one night or one and a half days, loosen the soaking skin, remove and drain the water. Don’t save trouble in this step, so soak for more time.
6.
Dice purple onion, put oil in the pot, the amount of oil is less than the onion, and fry until golden brown
7.
Dice garlic, put oil in the pan, and fry on low heat until golden
8.
Put Zhuhou sauce, chili sauce, hoisin sauce, oyster sauce and sugar into a bowl according to the ratio of 1:1:2:2:, then add soy sauce, dried onion oil, garlic oil, stir well, and then add cornstarch Stir well
9.
Spread the sauce evenly on each chicken foot, then put it on the plate
10.
Wrap the plate in plastic wrap and steam it on a high heat for 2 hours, and enjoy the food immediately~
Tips:
1. Do not blanch the chicken feet for too long. Remove the skin after a little discoloration. 2. When frying the chicken feet, be very careful, about 3 to 5 minutes. 3. Mix the sauce, if you like it. Spicy friends, hot sauce needs to be put in more, so appropriately reduce the ratio of oyster sauce and hoisin sauce to prevent it from being too salty
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