【Chicken Feet in Black Bean Sauce】---Changed from steaming to stewing for more flavor

Overview

Every time I go to a tea restaurant, I always like to order steamed chicken feet with black bean sauce, but today’s chicken feet are not steamed, but stewed. Compared with the steamed version, it is more flavorful, and with such a big plate, you can eat as much as you want. It is much more enjoyable than the small plate of steamed chicken feet. This is a classic old dish, changed from steaming to stew, a new version of the old dish, more delicious

Tags

• private kitchen
• chicken feet
• corn oil
• garlic
• onions
• pixian doubanjiang
• shaoxing wine
• soy sauce
• starch
• tempeh
• white sugar
• ginger
• sesame oil

Ingredients

Steps

1. 1 First prepare chicken feet, green onions and ginger slices

   

2. 2 First put the chicken feet into the water and blanch the blood

   

3. 3 Then put in another pot, add ginger slices, green onions, and chicken feet and stew until cooked

   

4. 4 After stewing, immediately soak in water

   

5. 5 After soaking, take it out and dry it. Be sure to dry it

   

6. 6 Cut off the nails of the chicken feet that have been dried and chop into two halves. I should have cut them off and chopped them in half, but I forgot

   

7. 7 Fry in oil pan until golden brown

   

8. 8 After frying, take it out and immediately soak it in water to make it big

   

9. 9 Take a bowl, pour in soy sauce, sesame oil, soy sauce, Shaoxing wine, sugar, starch and water and mix well, then prepare minced garlic, tempeh (chopped tempeh), Pixian douban

   

10. 10 Put an appropriate amount of oil in the pot. After the oil is hot, add the minced garlic and black bean paste and stir-fry until fragrant. Then stir-fry the Pixian bean paste until it becomes red

    

11. 11 Pour in the prepared sauce

    

12. 12 Pour in the prepared sauce

    

13. 13 Then add the chicken feet and wait until the juice is absorbed and the flavor is absorbed

    

14. 14 Ready to load

    

15. 15 Ready to load