The practice of the soy sauce chicken claw

Today I would like to share with you a very familiar dish - soy sauce chicken claw

At first, I ate it in a Cantonese restaurant, and I thought that I could make chicken feet so delicious, and I fell in love with it as soon as I ate it. Because I love to eat, I learned to do it once, and although it was a hard process, it tasted good.

Ingredients: 6 chicken feet, tempeh, garlic, oysters, soy sauce, cooking wine, sesame oil, starch, sugar, salt

1, after the chicken feet are rinsed, just blanch the blood foam in cold water, control the dry water and set aside

2, tempeh, garlic paste into the oil pan and stir-fry

3, put the oysters, soy sauce, cooking wine, sesame oil, starch, sugar, salt according to their own taste and pour into the sautéed tempeh and garlic paste

4, pour oil into the pan, pour in the chicken claws that control the water, slowly fry the turmeric over low heat, and expand

5. Prepare a basin of cold water

6, the fried and expanded claws are quickly poured into cool water and cooled

7. Pour the seasoning into the blanched claws and marinate for a while

8, about half an hour to the marinated claw cover with plastic wrap, with a toothpick to prick a few holes, steam for 30 minutes, then steam for another 20 minutes

The soy sauce claw is made. Friends who love soy sauce and chicken claws should do it quickly!