Ingredients

500 grams of chicken feet, 10 grams of tempeh, 10 grams of minced garlic, appropriate amount of green and red pepper shreds, 1 spoon of maltose, 1 spoon of white vinegar, salt, MSG, sugar, pepper Appropriate amounts of powder, peppercorns, cinnamon and star anise

Method

1. Wash the chicken feet, cut off the nails and chop into two sections.

2. Pour water into the pot, enough to cover the chicken feet, and add maltose and white vinegar. Cook over high heat until the chicken feet change color, about five minutes. Take it out, wash it with cold water, then drain it and set aside.

3. Pour oil into the pot, heat it to 70% to 80% heat, add chicken feet, and fry until brown.

4. Take out the fried chicken feet and soak them in cold water immediately.

5. After soaking the chicken feet for a period of time, add salt, monosodium glutamate, sugar, pepper, pepper, cinnamon, and star anise. Mix evenly and steam for 20-30 minutes.

6. Take out the steamed chicken feet and stir in the barbecued pork gravy and minced garlic. If there is tempeh and green and red pepper shreds, stir them in as well. I don’t have it, so forget it. Steam the mixed chicken feet for 6-10 minutes to infuse the flavor.