2. control the moisture on the chicken feet to dry and then fry them in the oil pan, which will be in danger of oil splashing.

3. Soak the high-temperature fried chicken feet in cold water for one hour immediately, which saves time and has a good effect.

4. before steaming, pour out the cold water soaked in chicken feet and change the water, thus reducing the oil content.

5. Boil the sauce to make the taste more prominent, and then mix with chicken feet to make the taste more fragrant.

First put cold water in the pot to remove the fishy smell of meat, and put a few slices of ginger in the water.

Secondly, adding a spoonful of sugar and white vinegar to water can prevent the epidermis of chicken feet from boiling and ensure the integrity of the epidermis.

The third is to fry it in a 70% to 80% hot oil pan. In order to prevent water from entering the oil pan, the chicken feet must be kept dry.

Fourth, fry at high temperature and soak in cold water. Soak chicken feet in cold water immediately after they are fried to golden brown, which is more time-saving and effective.

The fifth is pot steaming. After soaking in cold water for an hour, add pepper, cinnamon, star anise, a little salt, pepper and sugar, and steam in a cage.

Sixth, making sauce, mixing raw flour, corn flour, starch, pepper, sugar, soy sauce, oyster sauce, lobster sauce, red pepper and minced garlic into juice, pouring in steamed chicken feet, and evenly wrapping with sauce.

Seventh, in order to make it more tasty, put the chicken feet mixed with sauce into a steamer and steam for 15 minutes.