Cooking Steps

1. 

   Step1:The chicken's claws go to the armour.

2. 

   Step2:Add ginger slices to cooking wine. Boil chicken feet and blanch for 8 minutes. Take out the drain water. It's best to dry it. If you need it urgently, use kitchen paper to suck the chicken feet dry.

3. 

   Step3:Put the oil in the medium heat milk pot. About half the height. Put the chicken feet after the oil is hot. The chicken feet must have no water on the surface. Pay attention to oil explosion.

4. 

   Step4:Wait until there's no water, and then slow down.

5. 

   Step5:Fried chicken feet in golden color. Put them in ice water.

6. 

   Step6:Soak for six or seven hours. Refrigerate in summer.

7. 

   Step7:Soaked chicken feet. Drain. If you don't do so much, you can put the soaked chicken feet into the freezer. Do it next time. Cut the chicken feet in half.

8. 

   Step8:Mix 1 g of sauce salt, 1 g of chicken sauce, 2 g of sugar, 10 g of Zhuhou sauce, 5 g of oyster sauce, 1 g of white pepper, 5 g of Yangjiang Douchi, 10 g of Lijinji barbecue sauce, 3 g of raw powder and proper amount of water.

9. 

   Step9:Pour the sauce into the chicken feet. Mix well. Marinate for more than half an hour.

10. 

    Step10:Steam in a pressure cooker. Steam on low heat for 30 minutes

11. 

    Step11:If you want the color to be red and bright, you can add some seasoning to the sauce.