Ingredients: chicken feet, red and green peppers, garlic, Sichuan peppercorns, sugar, salt, and pepper.

Method:

1. Cut off the chicken nails from the washed chicken feet. Use a knife to cut the chicken claws and pat off the chicken joints and remove the chicken bones. Cut the chicken feet into two pieces.

2. Process all the chicken feet, shred the green and red peppers, chop the garlic cloves, and wash the tempeh.

3. Add water to the pot, add two spoons of maltose and two spoons of white vinegar, and bring the water to a boil.

4. Add chicken feet, scald until the chicken feet change color, then remove and drain.

5. Pour oil into the pot and heat it until it is 70% to 80% hot. Add the chicken feet and deep-fry them until golden and take them out.

6. Fry the fried chicken feet. Soak in cold water for at least an hour.

7. Steam in a steamer for about 1 hour.

8. Make the barbecued pork gravy while it is steaming. Pour oil into the pot, add the scallions and fry until fragrant. Remove the scallions and pour the scallion oil into a small bowl.

9. Add an appropriate amount of water to the pot, add soy sauce, sugar, oyster sauce, and salt. Stir well and bring to a boil.

10. After boiling, add a little starch to thicken the sauce, and add fried scallion oil.

11. Add a little chicken essence and sesame oil to make a fragrant barbecued pork gravy. Put the barbecued pork gravy, garlic granules, and black bean sauce into the steaming bowl and mix well.

12. Take out the steamed chicken feet and put them into a steaming bowl. Add the chopped green and red peppers, mix well and steam them for 10 minutes.