Wash chicken feet, cut off nails with kitchen scissors, prepare fresh shrimp, remove shrimp lines, prepare lotus root segments, cut off ginger, onion, garlic, anise, cinnamon pepper and a spoonful of bean paste for later use, boil with hot water, cook chicken feet, cooking wine, onion and ginger, take them out, and rinse the fished chicken feet with cold water. Put oil in a hot pan, add onion, garlic, ginger, pepper and pepper and stir-fry until fragrant, then add bean paste and stir-fry until red oil.

Stir-fry chicken feet evenly, add one spoonful of soy sauce and half a spoonful of soy sauce, one spoonful of oil consumption and one spoonful of white sugar, stir-fry until chicken feet are submerged, add lotus root slices and carrots into the water, add salt to taste, stew for 30 minutes until lotus root is cooked, finally add onion and fresh shrimp, add half a bowl of water starch, stew for 5 minutes, and sprinkle with chopped green onion or white sesame seeds.

Cooking skills of chicken feet

Chicken feet have thick skin, thick bones and little meat, so they have been mostly used as leftovers for a long time. However, this product is well made, so it has become a famous dish in Guangdong. Chicken feet in oyster sauce are well made. You should cook them first, then fry them, and then stew them. Golden color, wrinkled skin, easy peeling of skin and bones, full of oyster sauce under the skin, the feeling of filling soup with pulp. The seasonings used can vary from time to time and from place to place, and the flavor is changeable and unique.