1. Thaw and wash chicken feet, cut off the tips of the claws and then cut off the spare onion and ginger in the middle
2. Put cold water into the pot and boil, skim the froth, add the onion, ginger, cooking wine, and pepper to cook
3. After the chicken feet are cooked, remove and control dry, then put a little oil in the wok, add white sugar, and stir-fry the sugar to melt slightly yellow. Put it in the chicken feet, stir-fry for color, and serve together with the remaining sugar color in the pot.
4. Put a little more oil in the pot. The oil is 70% hot. Put the chicken feet on low heat and fry until the skin is wrinkled. Remove it and soak in cold water. The cooler the water, the better to make the skin soften and swell for about 2 hours.
5. Remove the chicken feet from the spare pan with a little oil, then add the tempeh and stir fry until fragrant. Add the chicken feet, oyster sauce and stir for a few times. Add water and then add salt and dark soy sauce. After mixing, the sauce will be thick and the sauce will be thick. Sheng out
6. Put the chicken feet in a steamer and steam it thoroughly before eating.
Tips:1. When frying, be sure to cover to prevent oil from spilling
2. When immersed in water, the chicken feet can become larger and softer, the cooler the water, the better
3. Don't put too much salt because of the oyster sauce
4. The color of chicken feet can be adjusted according to personal preference
5. Make more cold or hot food at once
