1. Add white vinegar and white sugar to whiten the chicken skin and make it fuller.
2. Dry the moisture from the chicken feet before frying, otherwise there is a risk of oil splashing.
3. Immediately soak the high-temperature fried chicken feet in cold water for an hour. It saves time and has a good effect.
4. Before steaming, drain the cold water the chicken feet were soaked in and change the water again to reduce the oil content.
5. Boil the sauce to make the flavor more pronounced, then add the chicken feet to make it more fragrant.
First, blanch the meat in a saucepan under cold water to eliminate the meat smell. Add a few slices of ginger while blanching.
Secondly, during the blanching process to remove the fishy smell, adding a teaspoonAdding sugar and white vinegar to water can prevent the skin of chicken feet from boiling and ensure the integrity of the skin.
The third is to put them in a pan with hot oil and fry them. In order to prevent water from entering the oil pan, the chicken feet should be kept dry.
The fourth step is to fry at high temperature and soak in cold water. Remove the browned chicken feet and immediately soak them in cold water. This way, soaking chicken feet saves time and is more efficient.
The fifth step is to steam it in a pan. After soaking it in cold water for an hour, add peppercorns, cinnamon, star anise, a little salt, pepper and sugar and steam it in a cage . .
The sixth step is to prepare the sauce. Mix the cornstarch,corn flour, starch, pepper, sugar, soy sauce, oyster sauce, black beans, red pepper and minced raw garlic in the sauce. chicken feet. Pour it in and let the sauce coat well.
Seventh, in order to add more flavor, put the chicken feet mixed with the sauce into the steamer and steam them for 15 minutes.