1. Blanched chicken skin with white vinegar and white sugar can be more complete.

2. Before frying in the oil pan, control the moisture on the chicken feet to dry, and there will be a danger of oil splashing.

3. Soak the chicken feet fried at high temperature 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 again, so as to reduce the oil content.

5. Boil the sauce to make it taste more prominent, and then mix in the chicken feet, which will make it more fragrant.

first, blanch in cold water to remove the fishy smell of meat, and add a few slices of ginger when blanching.

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

Third, fry it in a 7% to 8% hot oil pan. To avoid water entering the oil pan, keep the chicken feet dry.

fourthly, fry the chicken feet at high temperature and soak them in cold water. After the chicken feet are fried to golden color, they are immediately soaked in cold water, which saves time and is more effective.

fifth, steam in a pot. After soaking in cold water for one 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 steamed chicken feet into it, and wrapping the sauce evenly.

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