Chinese Food
Steamed chicken feet with black bean sauce
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I've always had a limited liking for Cantonese cuisine. But this steamed chicken feet with black bean sauce is one of my favorite dishes. After a deep fry and a steaming, the chicken claw meat is tender and attractive. The tasty gelatinous meat will be boneless as soon as it is sucked. The soft q is salty and fresh. Every time I think of that taste, I am salivating. Several steps of blanching have forgotten to take photos (￣ ▽ ￣)
Cooking ingredients
Cooking Steps
Step1:Wash the chicken feet, cut off the nails, chop them into three parts, put them into boiling water, add ginger, some pepper, pour in a little cooking wine, blanch for 8 to 10 minutes, take it up and dry it with kitchen paper, air it for 20 minutes or more, make sure to dry the chicken feet thoroughly, or you will be surprised when frying late
Step2:Heat the oil to 60% heat. Put in the dried chicken feet. Fry them over medium heat.
Step3:Although it's completely dry, it's still a little explosive. It can be blocked with a pot cover. But don't cover the pot or it will explode more horribly...
Step4:Fry until blistering. About 10 minutes. (other recipes say that they can't be fried for more than 3 minutes or they will be dried. But in fact, I think they should be fried in place. I'll talk about them in tips later.
Step5:The fingers of the chicken claws will not blister obviously, but they will also rise slightly. Just like in the picture.
Step6:Take it out and soak it in cold water with ginger for half an hour.
Step7:When it's over, the shriveled skin bubbles up, as shown in the picture.
Step8:Boil the water with chicken feet on a high heat. Turn the water to a low heat and cook for 10 to 20 minutes.
Step9:Mix the Douchi sauce, Pixian Douban sauce, oyster sauce, honey and ginger with water. Put in chicken feet and marinate for 10 minutes. The amount and proportion of seasoning are based on my own taste. My seasoning is just a reference. I like spicy taste, so I add Pixian Douban sauce. No salt is needed. Douchi sauce is already very salty. Of course, if your taste is too heavy, I will allow you to add salt ~ it doesn't need to be salted for a long time. Because meat is easy to taste after soaking.
Step10:Steam over high heat for 30 minutes.
Step11:Loading. I tasted it when I was steaming, and I thought it was a little salty. I added some water in the middle, so it looks wetter than when I was steaming. The color is also lighter. But I think this color is more appetizin
Cooking tips:I don't think other recipes agree with deep frying for a long time. They say they can cook dry wood. Some say they can fry for three minutes. Some don't say how long they will fry. But in fact, I fried it for more than 10 minutes. After soaking, boiling and steaming in the back, the chicken feet swell beautifully after absorbing water. The taste is soft and moist. There is no problem of dry firewood at all. And only three minutes after the explosion is done, it will never bubble so well. The first step is to boil the water for eight to ten minutes. In this way, the meat and bone will be separated. After that, it will have the effect of sucking off the bone. After that, both the soaking and boiling make the dehydrated chicken feet absorb water again and swell their hair. In fact, it's OK to just soak but not cook. But if you boil it, it will have a softer taste than if you only soak it. The meat and bones will also be separated better. However, the second cooking time should not be too long. There will be loss of nutrients. It is better to cook for about 10 minutes. Of course, I cooked it for 20 minutes without any pity, because I had a crazy obsession with the disembodied chicken feet...... Delicious food
