How to make steamed chicken feet with Cantonese-style morning tea

1. Cut off the nails of the chicken feet.

2. Bring cold water to a boil and cook for 8-10 minutes.

3. The advantage of running the pot under cold water is that all the blood in the chicken feet will be slowly boiled out, and then fished out.

4. Place the removed chicken feet on the middle layer of a baking sheet covered with tin foil and heat up and down at 140 degrees for 30 minutes.

5. Bake until there is no moisture and the skin is dry (this step is very important and cannot be omitted).

6. Heat oil in a pot, add chicken feet and cover with a lid (to prevent oil splashing).

7. Pour the fried chicken feet into cold water and soak them till they become skinny.

8. Soak until as shown in the picture.

9. Add all the sauce ingredients to the chicken feet in turn, add the black bean paste, and cornstarch and mix well.

10. Cut the green and red peppers and add them.

11. Steam for 25 minutes and enjoy.

Picture of the finished product:

1. When cooking chicken feet, you can add some spices and cook them together

2. Before frying the chicken feet, be sure to dry or dry them all. Spread it out to dry the water, using the oven is the fastest way

3. If you fry it without drying the water, it will fry the pan. The ping-pong-pong sound is very dangerous, so drying the skin is very dangerous. important.