2. Ginger rubbed puree, minced garlic. Onion cut into segments.

3. 30g of oil in the pan, low heat to the onion fried flavor, onion skin slightly brown.

4. Add the tempeh and stir-fry for 1 minute, then add the garlic, ginger, and 1 teaspoon of sugar and stir-fry until the garlic is soft and has a garlic flavor. Turn off the heat.

5. Chicken claws to the nails, all two, with pepper cooking water out of the drain.

6. pot of oil, burn 7 into the heat, down into the chicken claws fried skin blistering golden. This link is recommended to take a transparent pot cover in front of the block, one can observe the color two to prevent splattering. You can not cover, cover will have distilled water dripping into more splashing. Of course do not want to eat that kind of tiger skin state, this link can be completely skipped. Will be the texture of brined chicken claws.

7. Fried chicken claws into cold water, add brine package, very small very small fire, slowly cook for 30 minutes.

8. Fish out, first into the starch and mix well. Then add the beginning of the fried black beans, and soy sauce, oyster sauce, rice wine, black pepper, chicken essence, note that there is no salt!

9. Marinate for 1-2 hours in a container.

10. Pressure cooker to steam for 15 minutes. Normal pot to steam 30-40 minutes.