Oyster Emperor Chicken Claw is a traditional dish in Guangdong Province, belonging to the Cantonese cuisine family. Cantonese people love chicken feet and eat a lot. However, this dish is cooked in a delicate way, first boiled, then fried and then stewed. When frying chicken feet, pay attention to the chicken feet that have been smeared with old smoke must be dried before they can be put into the pan, otherwise they will burst the oil.
In the city, weekend breaks like to go to the size of a family to drink morning tea, Guangdong morning tea is actually a pot of tea, three or five friends and relatives, several cages of special snacks, slowly drink slowly eat slowly chat, a morning time in the food and laughter is consumed! , all kinds of refreshments in the tea restaurant, remember that at that time, every time you must order is the phoenix claw, the crimson skin, the rich juice, I feel that every bite can suck the sweet gravy. I always felt that it was a complicated and cumbersome delicacy, only the tea restaurant would do it, until I ate this oyster king's claw at the swallow's house that day, which rekindled my memories of the chicken claw, this delicious taste was not only eaten in the tea restaurant, it can also be a home-cooked dish! Learn together now, and you can eat the delicious taste that only a tea restaurant has at home!
Ingredients: 10 chicken feet, 3 cloves of garlic, 1 small slice of ginger, 3 small pieces of green onion, 6 red rice peppers, sugar, soy sauce, soy sauce, soy sauce, oyster sauce, cooking wine, white vinegar, vinegar, starch, pepper, pepper, fragrant leaves, chicken essence, salt.
Procedure steps:
1. Prepare ingredients according to personal taste;
2: Wash the chicken feet, bring water to a boil, add peppercorns, peppercorns, fragrant leaves, cooking wine, sugar, white vinegar, ginger slices, green onion and boil for 3-5 minutes;
3: Pour in the chicken feet, turn the heat to low heat and cook for about 8 minutes to quickly fish out, control the water and set aside;
4, chicken feet into the soy sauce to color, oil pot, oil temperature of 60%, turn the low heat fried chicken feet, one by one slowly put into the oil pot, the first set and then put in the second ... Fry until the surface is golden brown and have small bubbles. Fish out the chicken feet, immediately put them in ice water to soak (let its surface bubble more, hot expansion and contraction), soak for 1-2 hours;
5, with a small bowl, the sugar, soy sauce, dark soy sauce, oyster sauce, cooking wine, aged vinegar, salt, chicken essence, starch mixed, mixed into juice;
6, from the oil pot, a little oil, the tempeh chopped, red rice pepper into rings, garlic slices, poured into the pot, low heat simmering, and then add the mixed sauce, appropriately add water to adjust into a thin paste, put in the soaked chicken feet and mix well and turn off the heat;
7. Put the steamer on the plate and steam for 20 minutes;
8, put on the stage to eat!
Tips
1, step 7 in addition to steaming in the steamer for 20 minutes, you can also turn the low heat directly in the pot and simmer for 20 minutes, into the flavor;
2, fried chicken feet and ice water soaking time to control well, the surface will be a lot of bubbles;
3. When the chicken feet are fried, try to control the dry water as much as possible to prevent the oil from splashing when frying. Chicken claws are seasoned with oyster sauce and tempeh, adding aged vinegar slightly acidic taste is very appetizing, bone meat is not separated, bite on a bite, the meat is full of sauce, there is a sense of soup, the entrance is melted, eat it can not stop it!