Steamed chicken feet with black bean sauce
Ingredients: ginger slices,onion,octagonal,red pepper,garlic,chicken feet
Recipe Recommendations
- chicken feet 1 box
- garlic appropriate amount
- onion appropriate amount
- red pepper appropriate amount
- ginger slices appropriate amount
- octagonal appropriate amount
Steps for Steamed chicken feet with black bean sauce
1
Cooking: Soak the chicken feet for more than half a minute, clean them, cut off the tips of the claws, and then split them in half from the middle. Make water in the pot, add onions, ginger slices, star anise, and cooking wine, boil for more than 10 minutes, then put the chicken feet in and cook for about 5 minutes, pick up and wash the foam with clear water.2
Blow: The hair dryer comes in handy. Because the next step is frying. If the chicken feet in the oil pan are not air-dried enough, they will definitely be cracked in the oil pan with a frying whip. It is very dangerous, and the splashed oil stars can easily hurt people.3
Fry fry: Dry dry the cool claws with a hair dryer and place them in the oil pan.4
Bubble: This is a key step in making the skin of your claws wrinkle. You can soak it in ice water for a longer time, more than 1 hour; you can also soak it first and put it in the pot to cook over medium heat, which takes a shorter time of about 20 minutes. Because Lai Lai didn't like chicken feet that were too wrinkled, she only soaked them in ice water for about half an hour.5
Steaming: Drain the 4 chicken feet, add them into the mixed black bean sauce, mix well, place in the cage, steam over high heat over water for about half a minute, sprinkle with diced red pepper and green onion.Steamed chicken feet with black bean sauce Make Tips
Mixed Black Bean Sauce: Heat oil, sauté minced garlic and chopped fermented black beans until fragrant, add a splash of cooking wine, add the seasonings listed above (salt, pepper, sugar, oyster sauce, dark soy sauce, cornstarch, sesame oil), mix and cook until well combined, remove and let cool for later use.