Ingredients
600 grams of chicken feet, 25 grams of soy sauce
Accessories
Cooking Ingredients: Add 5 grams of peppercorns, 5 grams of peppercorns, 2 grams of fragrant leaves, 15 grams of cooking wine, 10 grams of sugar, 10 grams of white vinegar, 15 grams of ginger slices, 15 grams of green onion white
Steaming ingredients: 25 grams each of green onion and ginger pieces, 15 grams of dark soy sauce, 6 grams of monosodium glutamate, 20 grams of fennel and tangerine peel, 6 grams of refined salt, 10 grams of peppercorns and sesame oil, 30 grams of sugar, 25 grams of cooking wine, 600 grams of peanut oil and clear soup
Stir-fry: tempeh 25 g Red rice pepper 50 g garlic 10 g
Seasoning: 10 grams of sugar 10 grams of cooking wine 50 grams of oyster sauce 400 grams of clear soup 15 grams of pepper noodles
Water starch to taste
1, peel off the outer layer of old skin, cut off the tip of the toe, wash the chicken feet, boil water, add cooking material to boil for 3-5 minutes, put the chicken feet to boil and then turn to low heat and cook for 10 minutes to fish out, control the water and mix well with old soy sauce to dry
2, from the pot to burn the oil, after the oil is hot, put in the chicken feet and fry until the surface of the small bubbles can be fished out, immediately put into the ice water to soak for 1-2 hours, control the dry water and set aside
3: Add the fried chicken feet to the steaming material, steam on high heat for 20 minutes, scoop up the chicken feet and leave the original juice
4, from the pot to burn the oil, after the oil is hot, pour the stir-frying material into the, simmer on low heat, put in the chicken feet, seasonings, steamed chicken feet of the original juice simmer for 2-3 minutes, with chicken essence, salt seasoning, water starch hook, add sesame oil and stir-fry well
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.