It’s full-bodied with black bean sauce. It’s boneless after sucking. Steamed chicken feet with black bean sauce.


10 chicken feet
2 g salt
1 tbsp vinegar
1 section of scallion
1 slice of ginger
8 Chinese prickly ash
1 / 2 tbsp cooking wine
2 tbsp soy sauce
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp lobster sauce
1 red pepper
1 / 2 tbsp sugar
Proper amount of vegetable oil


Step 1
Clean the chicken feet, cut off the nails, and then cut them into three pieces; Then blanch thoroughly with boiling water, and put it on the cotton cloth to absorb the water

Step 2
Pour vegetable oil into the pan, dry the chicken feet and fry them in the oil pan. Soak the fried chicken feet in cold water for about 2 hours until the skin of the chicken feet is bubbly. Soak and wash the Douchi with clean water

Step 3
Put cooking wine, soy sauce, oyster sauce, soy sauce, vinegar, sugar and salt into a bowl to make juice

Step 4
Stir fry shallot, ginger, Chinese prickly ash, red pepper in a wok with a little vegetable oil, then add chicken feet, and then pour in the sauce

Step 5
Stir fry chicken feet evenly, turn off the heat after coloring, put them in a large bowl and steam them in a pressure cooker for half an hour. When steaming, put a plate on the bowl again to prevent too much distilled water from flowing into the bowl