Steamed Chicken Feet in Black Bean Sauce
1.
Wash chicken feet and cut in half
2.
Put it in a small pot, add green onion, ginger, cooking wine, blanch it over low heat to remove any blood foam
3.
After fishing out, rinse off the dirt again
4.
After draining the water, use a small amount of braised soy sauce to color
5.
Use absorbent paper to pad and absorb the moisture. This process is very important. The moisture on the surface of the chicken feet must be fully dried, otherwise the frying pan will burn yourself due to moisture when it fries.
6.
The temperature of the oil reaches 70%, and the chicken feet are fried until golden.
7.
After removing it, soak it in clean water
8.
Until the surface wrinkles
9.
Drain the chicken feet and put it in a large bowl, add the soaked peanuts
10.
Add appropriate amount of oil, salt, sugar, light soy sauce, braised soy sauce, oyster sauce, pepper, cooking wine, cornstarch, green onion, ginger, garlic, minced red pepper, tempeh
11.
Mix well, seal with plastic wrap, and steam for 60 minutes on the pot.
Tips:
1. When cutting chicken feet, use a straight knife method with appropriate strength, so that the bones of the chicken feet will be broken cleanly;
2. Before frying the chicken feet, be sure to fully dry or wipe the chicken feet, otherwise there will be the danger of oil splashing;
3. The time for frying chicken feet must be controlled well, the meat quality will not be rotten easily when the time is short, and the meat quality will become dry and hard when the time is long;
4. The chicken feet must be soaked for enough time, preferably more than 4 hours.
