1, a catty of chicken feet, cut in half, and washed after manicure.

2. After the chicken feet are repaired, cook them in water (put a spoonful of maltose and a spoonful of white vinegar to prevent the epidermis from rotting).

3. Cook, remove and drain, and fry in an oil pan (put it in when the oil is 78% mature). When it turns Huang Shi, take it out and dry the oil.

4. After frying, soak the paws in cold water for one hour, add pepper, cinnamon, star anise, a little salt, pepper and sugar, and steam in a cage.

Method of making sauce: add a little corn flour, cornflour and flour, and stir with cold water to make slurry. Add half a bowl of water, a little soy sauce, 60 grams of sugar and 40 grams of oyster sauce to the pot.

5. After the sauce is boiled, add lobster sauce, minced garlic, red pepper rings, scallion oil and sesame oil, and put the chicken feet in and mix well.

6. Steam the stirred chicken feet in a steamer for 6 minutes, mainly to remove the fishy smell of raw garlic. Chicken feet taste better.

Steamed chicken feet with Cantonese-style lobster sauce is a food made from chicken feet, boiled water, oil, cold water, soy sauce and soy sauce.