Steamed Chicken Feet with Black Bean Sauce

Overview

The second time I made steamed chicken feet with black bean sauce, it was more successful than the first time. I hope everyone will like it.

Remove nails from chicken feet and cut into two pieces.
Color with dark soy sauce and set aside for later use.
Prepare some chili, tempeh, minced garlic, and minced ginger for later use.
Use a kitchen towel to absorb excess water from the surface of the chicken feet.
Heat oil in a pan and fry the chicken feet until the skin bubbles. When frying, be sure to block or cover the pot with a lid, otherwise it is easy to be splashed by oil. (The oil temperature should be higher before frying, otherwise the skin will not bubble)
After frying, pick it up and put it in ice water.
Heat a little oil in a pan, add the condiments you just prepared and stir-fry.
Add chicken feet and fry together.
Add salt, sugar, a little light soy sauce, chicken essence, oyster sauce and some water and cook.
Then transfer it to a bowl and steam it in a steamer for 20-30 minutes.
Just sprinkle some chopped green onion over the pan. (It’s okay if you don’t want to)