I remember when I was studying in Guangzhou, there were three people from Guangzhou in my dormitory. They will take me to have morning tea on weekends. Every time I go out for morning tea with my roommates, I will order a tender steamed chicken feet with black bean sauce, and after eating, I will specially pack one and go back to my dormitory to continue to enjoy the delicious steamed chicken feet with black bean sauce. However, for us who are still students, steamed chicken feet with lobster sauce are expensive and the weight is still very small. You can't afford to eat more, and you can't enjoy it if you order less. So we all vowed silently that we must learn to make this steamed chicken feet with black bean sauce. After graduation, a chef friend learned to make this steamed chicken feet. After several attempts, I finally made some appearance, which is a bit authentic steamed chicken feet with lobster sauce.

Steamed chicken feet with black bean sauce is a very classic traditional snack. Stir-fry chicken feet, soak them in cold water until soft, then steam them in a pot, and bone them as soon as they are sucked. Today, I will share with you the specific method of steaming chicken feet with black bean sauce. According to the steps, it is easy to make soft, boneless and delicious chicken feet, and even eating bones has become a kind of enjoyment.

Ingredients preparation: chicken feet, ginger, garlic, green onions, shallots, cooking wine, sesame oil, oyster sauce, soy sauce, salt and cooking oil.

Specific steps:

1, prepare half a catty of chicken feet, clean them and cut off the toenails with scissors for later use; Clean other ingredients, slice ginger, cut some into Jiang Mo, peel garlic and cut it into minced garlic, cut onion into small pieces, and cut onion into chopped green onion for later use;

2. Take out the pot, pour a proper amount of water into the pot, pour the cold water of the cut chicken feet into the pot, add a few slices of ginger onion, pour a proper amount of cooking wine, boil over high fire, skim the floating foam in the pot, add some maltose after skimming the floating foam, continue cooking for 10 minute, and take out the chicken feet and dry the water after 10 minute;

3. Start the pot again, pour enough cooking oil into the pot, put the cooked chicken feet into the pot after the oil temperature is 50% hot, quickly cover the pot cover to avoid being scalded by spilled oil, and fry on low heat. When there is no crackling sound in the pot, open the pot, turn the chicken feet over and continue frying for about 5 minutes, take out the chicken feet after controlling the oil, immediately put them in cold water, separate the stuck chicken feet, and then soak them for 65438.

4. Add a proper amount of salt and sesame oil to the cut chicken feet, and grab them evenly for later use; Leave a small amount of base oil in the pot. When the oil is hot, add chopped Jiang Mo and minced garlic, stir-fry with low fire until fragrant, then start seasoning, add appropriate amount of oyster sauce, soy sauce and soy sauce, stir-fry evenly, then pour it out on the chicken feet, grab it evenly again, then put the chicken feet in a plate and sprinkle a little lobster sauce for later use;

5. Add a proper amount of water to the steamer, bring it to a boil with high fire, add chicken feet, cover the pot and steam on low fire for 1 hour, 1 hour, then boil, take out the chicken feet, and finally sprinkle some chopped green onion to enhance fragrance. This steamed chicken feet with black bean sauce is ready. It is fragrant, soft and waxy, and very delicious.

Tips:

1, add some maltose when cooking chicken feet, maltose can play a role in coloring chicken feet, and the color of chicken feet is more uniform.

2. Pay attention to dry the moisture on the surface of the chicken feet before frying, so that oil will not be fried when frying, but for safety, cover the pot immediately after putting the chicken feet away to prevent oil from splashing out.

3, fried chicken feet should be soaked in cold water while it is hot, so that beautiful tiger skin can be soaked, which is easier to taste and delicious.