1. Chicken feet in a pot under cold water, put two slices of ginger and a little cooking wine, and cook for 15 minutes. After serving, cut off your nails.
2. Spread the chicken paws flat to dry. The drier the better. Otherwise, you will experience its power when it is fried. I blew into an electric fan for almost two hours today.
3. Fry in the frying pan! ! Put a lot of oil in the pot, and then put the chicken feet when the oil is warm, and then cover the lid! Cover the lid! Fry it! Finally, I can open a small seam and use chopsticks to turn it over and deep-fry it evenly. Be careful not to get burnt at this time. Dried chicken feet will still produce a lot of oil!
4. It's fried until golden, almost like this... Actually, it can be fried for a while~
5. Soak the fried chicken feet in ice water for 2 to 3 hours.
6. Take out the soaked chicken feet, add two spoons of tempeh sauce, two spoons of barbecued pork sauce, soaked peanuts, scallion, ginger, garlic, oyster sauce, light soy sauce, and a little starch and stir well.
7. Steam for two hours on the pot. I like very soft ones. If you like it chewy, you can steam it for a while~ Don't forget to add water in the middle to avoid drying the pot.
8. Just put the pan out.
9. Picture of the main sauce used today.
