Steamed Chicken Feet in Black Bean Sauce
1.
First deal with the chicken feet. Wash the chicken feet and cut off the nails. Add water to the pot, add chicken feet, bring to a boil on high heat, then turn to medium heat and cook for 10 minutes. ★Choose a thick chicken foot, which tastes better.
2.
After the chicken feet are cooked, take them out and drain the water.
3.
The next step is the most important step in the entire chicken feet processing-let the chicken feet dry out. The traditional method is to dry the chicken feet flat in the sun. And if there are no conditions for drying, you can use the oven to dry. Heat the oven up and down at 80°C and bake for about 2 hours until the chicken feet are dry.
4.
After the chicken feet are fully dried, there should be no sticky feeling when pinched up by hand, but the chicken feet are still soft when pinched up at this time-at this time the chicken feet are dried to a suitable level. ★The drying of chicken feet is a very important part. If the chicken feet are not dry enough, one will not foam smoothly during subsequent frying, and the other will splash very badly. ★The chicken feet must be dried or sun-dried until the surface does not feel sticky at all, but do not dry it too thoroughly. If the whole claws are sun-dried, the taste will not be good.
5.
Then prepare to start frying. Pour the oil into the pot and heat it up. The temperature of the oil should be high enough (170°C). Put the chicken feet in the hot oil. Under normal circumstances, the chicken feet will immediately bubble up, and a layer of bubbles will form on the entire surface, making the chicken feet look bigger and whiter. Continue to fry for a while, wait until the chicken feet turn light golden brown and take it out. ★If your chicken feet are dried to the right level and the oil is hot enough, the chicken feet will foam soon after being put into the hot oil. The steamed chicken feet will taste good only when the chicken feet are blistered. If it does not foam, either the chicken feet are not dry enough or the oil temperature is not high enough. ★(Key point) Chicken feet will hardly splash oil when fried! If other recipes tell you to be careful about the oil splashing when chicken feet are fried, they only prove one point: chicken feet are not dry enough (chicken feet that are not fully dried or dried in the oven, please do not directly fry). ★Fried quickly at high temperature, the entire frying time is controlled within 3 minutes, and the chicken feet can be fished out after turning light golden. Again, as long as the chicken feet are dried to the right degree, 3 minutes of frying is completely sufficient. Frying too much will make the skin texture of the chicken feet worse.
6.
This is fried chicken feet. It can be seen that the surface of the chicken feet has completely bubbled, and the whole chicken feet look very fluffy.
7.
Then it's soaking. Soak the fried chicken feet in cold water overnight. Always fully soak the chicken feet-the foamy surface of the chicken feet is soaked in water and fully stretched. Then, pour enough water into the pot, put the soaked chicken feet into the high heat, turn off the water after boiling the water, cover the pot, and simmer for 30 minutes to 1 hour.
8.
After fully soaking the chicken feet, pinch it up to be thick and soft. Do you see the fluffy and soft texture of chicken feet skin? This is the guarantee of the good taste of the chicken feet. It must be fully fried and foamed before being soaked. ★ Fully soak the hair with cold water first, then simmer it with hot water. In this way, the chicken feet skin can be fully stretched to achieve the best taste. Although it is troublesome, don't try to save trouble.
9.
The processing of chicken feet is basically over. It's time to prepare the black bean sauce. Chop garlic into minced garlic and cut ginger into small pieces. For tempeh, it is best to choose black dried tempeh like the one in the picture.
10.
Heat 30 grams of oil in a pot. Pour in the minced garlic and ginger slices and fry slowly over low heat until the minced garlic starts to turn yellow.
11.
Pour the dried tempeh and chili powder (the chili powder can be put according to your taste, or you can leave it alone). Continue to stir-fry for 1 minute to turn off the heat.
12.
Pour the fried soy sauce (including all the ingredients of minced ginger and minced garlic tempeh) into a small bowl. Then add sugar, cooking wine, dark soy sauce, light soy sauce, salt, white pepper and other seasonings, mix well, and the black bean sauce is ready. ★The dark soy sauce can be colored to make the steamed chicken feet richer and richer. If you don't like the color too dark, you can change the old soy sauce to light soy sauce.
13.
Drain the processed chicken feet, and cut each chicken feet into two pieces. ★Why are the chicken feet cut off now, instead of cutting off the chicken feet at the beginning? There are also particulars. If the chicken feet are cut off before processing, after a series of operations such as cooking, drying, and frying, the skin of the chicken feet at the fracture will shrink, the bones will be exposed, and the appearance integrity will be destroyed. But now it is cut off, the skin and bones of the chicken feet are neat, so that the most complete appearance of the chicken feet can be maintained and the appearance of the chicken feet will be better.
14.
Put the chicken feet in a large bowl, sprinkle with 25 grams of cornstarch, and mix well.
15.
Finally, pour all the black bean sauce into the chicken feet, mix well, and marinate for 1 hour. ★Steam after fully marinating for better taste. After this step, we can keep the marinated chicken feet sealed and refrigerated, and it can be steamed within 2 days. It can also be placed in the refrigerator to freeze at -18°C, which can be stored for 2 months, and it can be thawed before steaming.
16.
Prepare some boiled peanuts. The preparation of boiled peanuts is very simple. Boil the peanuts on a low heat for about 2 hours, until the peanuts become soft and rotten (it takes about 1 hour if you use a pressure cooker). ★Boiled peanuts and steamed chicken feet in black bean sauce are the most common combinations. The peanuts should be cooked in advance, and the dried peanuts should not be steamed directly with the chicken feet. That is not enough to steam the peanuts soft. If you find it troublesome, you can omit the peanuts.
17.
Finally, it is steamed. Spread a layer of boiled peanuts under the plate, then place the marinated chicken feet on the peanuts, and pour some of the black bean sauce on the surface of the chicken feet. Put it in a steamer and steam for 15 minutes after SAIC. After steaming, put some green and red pepper shreds on the surface for decoration. ★As mentioned earlier, there is no need to steam all the steamed chicken feet at one time, as much as you can eat.
18.
Finished picture.
Tips:
1. All the details are basically finished in the production process. Let me emphasize again. The taste of chicken feet is good, and the most important thing is that it can be fully foamed during the frying process, and it will be fried into a very fluffy texture. To achieve this goal, first the chicken feet must be fully dried (sun-dried or dried), and secondly the oil temperature must be sufficient. The second key to a good taste of chicken feet is to fully soak them. After soaking in cold water and then braising in hot water, the chicken feet will be very delicious.
2. Chicken feet will hardly splash oil when fried. If your chicken feet splash badly when they fry, it means the chicken feet are not dry enough!
