Chinese Food
Steamed chicken feet with black bean sauce
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Steamed chicken feet with black bean sauce can be said to be a must order dish in the Cantonese restaurant. It's soft, glutinous and juicy. It's salty, fresh and delicious. Chicken feet are first boiled, then fried, then fried and steamed. After some tossing, they become boneless and tasty. They also have a good taste. It's beautiful to eat it in your mouth. When you eat it, you will find it a pleasure to nibble bones. Because chicken feet have little meat. But they are rich in gum. They have moisturizing and beautifying effects on the skin. So they are very suitable for those who want to be slim and greedy. What should be specially reminded is that cooking is also dangerous. Protection should be done completely.. The boiled chicken feet will inevitably have some water which is not dried. When frying in the pot, it will spill oil. Be careful. Prepare the pot cover. You can wear baking gloves. You'd better keep your face away. I've had the experience of oil splashing on my face. Thanks to my glasses, Xin almost broke his face.
Cooking ingredients
Cooking Steps
Step1:Cut off the fingernails of the chicken feet. Then cut the whole palm into two halves.
Step2:Put water in the pot. Heat it over high heat. Then pour some white vinegar and add some sugar.
Step3:After boiling, add the chicken feet and blanch for 3 minutes. Remove the blood stain. Remove the water and control the drying. Finally, wipe the chicken feet with the kitchen paper towel.
Step4:Put oil in the small pot. When it's 60% hot, put the chicken feet in it. Fry until the color of the feet is golden, and then fish out.
Step5:. soak the fried chicken feet in cold water (ice water in summer) for 40 minutes. Remove and control the dry water.
Step6:5. Pour a little oil into the wok. Heat the oil, and then add garlic slices, red pepper circles and Douchi to stir fry the flavor.
Step7:Then add chicken feet. Stir well. Add in old soy sauce, soy sauce, oyster sauce, sugar, white pepper, cooking wine, salt seasoning and color mixing. Finally, drop in sesame oil and mix well.
Step8:Pour chicken feet and soup into the container. Then add some starch and mix well. Put into the pressure cooker. Steam for 20 minutes.
Cooking tips:* * * the chicken feet are scalded in the boiling water of sugar and vinegar. It can make the skin of the chicken feet tighter and easier to color when fried in the next step. ***When frying chicken feet, there is still water on the surface of some chicken feet. Be sure to prepare for hot oil splashing. Stay away from the frying pan a little bit, and prepare the pan cover. Cover immediately when there is oil splashing out. ***Good chicken feet soaked in cold water can make steaming more soft and waxy. ***The steaming time of the pressure cooker is shorter. If you use the ordinary cooker, you need to extend it for about 20 minutes. There are skills in making delicious dishes.
