A famous steamed chicken feet with soy sauce in Cantonese morning tea, which is fragrant and soft, will be ordered every time a restaurant sees this dish.
Although it's complicated to make, it's delicious. I've tried it many times before, and finally I think it's a delicious steamed chicken feet with soy sauce.
ingredients: chicken feet, zhuhou sauce, barbecued pork sauce, Guilin Chili sauce, lobster sauce, vinegar, sugar, oyster sauce, sesame oil, cornstarch, ginger and minced garlic.
Practice: Wash chicken feet, chop off the roots of legs, and cut off toenails. (Choose the fatter chicken feet)
Boil water in the pot, add cooking wine and onion ginger to the pot under the chicken feet, and cook until the chicken feet are cooked.
Pour the water out of the pan, pour the oil and heat it (the oil can be a little more, for fried chicken feet). Drain the chicken feet with kitchen paper, pour it into the oil pan and fry it. Take it out and soak it in the water when there are many bubbles on the chicken feet. (It's better to have ice cubes in the water, and soak it for a little longer, so don't take it out in a hurry, and the tiger skin will be better.)
Mix the soaked chicken feet with sugar, oyster sauce, pork roast sauce, Chili sauce, minced garlic and lobster sauce, and then add raw flour and sesame oil to marinate them overnight.
steam for 1-2 minutes.
Those who can accept the flavor of spices can add some cinnamon, star anise, tsaoko and fragrant leaves when cooking chicken feet, which can remove the fishy smell of chicken and add flavor.