Steamed chicken feet with black bean sauce is a classic morning tea in Cantonese style teahouses. Every time cats go to a teahouse, they must order it. Because it is fried, and then the hair is soft, add the hot pepper with black bean sauce, steam it after seasoning, and then suck it to remove the bone. In addition, the sauce mixed with various flavors immediately makes it a pleasure to chew bones.


500g chicken feet
100g peanuts
15g Douchi
30g ginger, onion and garlic
10g red pepper
1 tbsp cooking wine
A little pepper
1 teaspoon salt
1.5 tsp sugar
Proper amount of edible oil
1 teaspoon soy sauce
1 tbsp soy sauce
1 tbsp oyster sauce
A little cornstarch


Step 1
Wash chicken feet and cut in half

Step 2
Put it into a small pot, add onion, ginger and cooking wine, and blanch over low heat to remove the blood foam

Step 3
After being fished out, rinse the dirt again

Step 4
Drain the water and color with a small amount of soy sauce

Step 5
Use oil absorption paper to pad and dry the water. This process is very important. Make sure the water on the surface of chicken feet is fully dried. Otherwise, when frying, you will burn yourself because of moisture

Step 6
Oil temperature 70%, under the chicken feet, deep fry until golden

Step 7
After being fished out, soak in clean water

Step 8
Until the surface is wrinkled

Step 9
Drain the chicken feet and put them into a large bowl. Add the soaked peanuts

Step 10
Add proper amount of oil, salt, sugar, soy sauce, oyster sauce, pepper, cooking wine, cornmeal, scallion, ginger, garlic, minced red pepper and Douchi

Step 11
Mix well, seal with plastic film, steam for 60 minutes