The Must-try Entrance of The Teahouse is Instantly Melted-steamed Chicken Feet
1.
Wash chicken feet and cut into pieces. . . . I keep the claws intact if my knife work is flawed
2.
In a pan under cold water, cook for ten minutes and remember to remove the blood foam
3.
Take it out after ten minutes, soak it in cold water for five minutes, take it out and control the moisture
4.
Use the oven's hot air mode to low temperature 30-40°C, remember to turn it over during 30 minutes. Pour the blow-dried chicken feet into the hot oil of a hot pot, cover with a lid, and shake it over medium heat, so that the chicken feet can better contact the high-temperature oil to form a tiger skin. If the volume is large, it can be directly fried. After frying for 10 minutes, turn off the heat and take out the chicken feet and soak in ice water for 30 minutes.
5.
Heat the pan with cold oil and sauté the garlic, onion and tempeh, add three pieces of fermented bean curd, squeeze, add a bowl of water and boil until boiling, add the seasonings and turn off the heat. Chicken feet dipped in sauce
6.
When the temperature of the sauce drops to room temperature, cover it with plastic wrap and store it in the refrigerator overnight to taste. After one night, put the chicken feet in a large bowl, steam it with the sauce in an electric pressure cooker for 30 minutes, and steam it in a normal steamer for 1 hour.
