Materials: 8 chicken feet without feet. Accessories: 2 tablespoons of lobster sauce (30g), tofu 100g. Seasoning: 1 teaspoon of salt (5g), 1 teaspoon of sugar (5g), 1 teaspoon of sesame oil (5 ml) and 1/2tsp of white pepper (3g of crude oil 1 teaspoon (5 ml), pepper, black soybean oil/kloc-.

Exercise:

1. Clean the chicken feet, chop off the nails of the feet and cut them in half from the middle. Cut the tofu bubble in half.

2. Put a proper amount of hot water in the boiling pot, cook for 5 minutes on high fire, then take it out and drain it.

3. Heat the oil in the pot with medium heat. When it is 80% hot, add chicken feet, fry until the skin is golden (about 3 minutes), remove and drain the oil for later use.

4. Soak the fried chicken feet in cold water for 10 minute, then put them in a boiling water pot and cook for 30 minutes on medium heat, then take them out and drain them.

5. Add salt, sugar, sesame oil, white pepper, lobster sauce, garlic, raw oil, Chili lobster sauce, dried starch and Shaoxing wine to chicken feet and mix well.

6. Put the bean curd in a small cage, then add chicken feet, move the small cage into a steamer and steam for 30 minutes on high fire.

Features: After the chicken feet are fried and steamed, the foam is soft, and the bones will be peeled off as soon as they are sucked. Coupled with various flavors of sauces, it is delicious in the mouth, and even eating bones has become a pleasure.