I remember when I was studying in Guangzhou, there were three local Guangzhou people in the dormitory. They would go out for morning tea on weekends and take me with them. Every time I went out for morning tea with my roommates, Order a portion of soft and tender steamed chicken feet with bean drum and take them back to the dormitory to continue enjoying the delicious taste of steamed chicken feet with bean drum. However, for those of us who are still students, the price of steamed chicken feet with bean drum and steamed chicken feet is relatively expensive, and the portion is very small. If you order too much, you can’t afford it, and if you order too little, you won’t be able to enjoy it. So we all silently vowed to learn how to eat it. To make this steamed chicken feet with bean drum, I learned to make this steamed chicken feet from a chef friend after graduation. After trying it several times, I finally made something that tasted a bit like the authentic steamed chicken feet with bean drum.

Steamed Chicken Feet with Bean Drums is a very classic traditional snack. The chicken feet are fried, soaked in cold water until soft, then steamed in a pot, and they fall off the bones as soon as you suck them. Today I will share with you the specific method of steaming chicken feet with bean drum. Follow the steps and easily make soft, waxy and bone-free chicken feet that are delicious and delicious. Even chewing on the bones becomes a pleasure.

Ingredients preparation: chicken feet, ginger, garlic, green onions, spring onions, cooking wine, sesame oil, oyster sauce, light soy sauce, soybean paste, salt, cooking oil

Specific steps:

1. Prepare half a pound of chicken feet, clean them and use scissors to cut off the toenails and set aside; prepare and clean other ingredients, cut the ginger into thin slices, cut part of it into minced ginger, remove the outer skin of garlic and cut into garlic. At the end, cut the scallions into small sections, and cut the scallions into chopped green onions and set aside;

2. Heat the pot, pour an appropriate amount of water into the pot, put the cut chicken feet into the pot under cold water, add a few slices of ginger and Slice green onions, pour an appropriate amount of cooking wine, bring to a boil over high heat and skim off the scum in the pot. After skimming off the scum, add some maltose and continue cooking for 10 minutes. After 10 minutes, remove the chicken feet, clean them and dry them; < /p>

3. Heat the pot again. Pour enough cooking oil into the pot. When the oil temperature is 50% hot, add the blanched chicken feet. Cover the pot quickly to avoid being hurt by the oil splash. Turn on the medium-low heat. Fry over high heat. When there is no crackling sound in the pot, open the lid, turn the chicken feet over and continue frying. Fry for about 5 minutes. Remove the chicken feet from the oil and immediately put them into cold water. Remove the chicken feet that are stuck together. Separate and soak for 1 hour. After 1 hour, the skin will appear on the surface of the chicken feet. Remove and drain the water. Then cut the chicken feet into small pieces and put them into a large bowl. The cut chicken feet are easy to taste; < /p>

4. Add appropriate amount of salt and sesame oil to the cut chicken feet, mix well and set aside for later use; leave a small amount of base oil in the pot, add chopped ginger and minced garlic while the oil is hot, and turn on low heat continuously Stir-fry to bring out the aroma, then start seasoning, add an appropriate amount of oyster sauce, light soy sauce, and soybean paste, stir-fry evenly, pour it on the chicken feet, stir well again, put the chicken feet into a plate, and sprinkle some Set aside the tempeh;

5. Add an appropriate amount of water to the steamer, bring to a boil over high heat and add the chicken feet. Cover the pot and steam over low heat for 1 hour. Open the lid after 1 hour. , take out the chicken feet, and finally sprinkle some chopped green onion to add flavor. This steamed chicken feet with black bean sauce is ready. It is fragrant, soft and glutinous, and very delicious.

Tips:

1. When blanching the chicken feet, add some maltose and cook together. The maltose can color the chicken feet and make the color of the chicken feet more uniform.

2. Pay attention to the fact that the moisture on the surface of the chicken feet must be dried before frying, so that the oil will not explode during frying. However, for safety reasons, cover it immediately after adding the chicken feet. The lid prevents oil from splattering.

3. The fried chicken feet should be soaked in cold water while they are still hot. This will create beautiful tiger skin and make it more delicious.