Cantonese-style morning tea chicken feet practice daquan

Cantonese morning tea with steamed chicken feet in black bean sauce is soft and delicious.

A famous steamed chicken feet with soy sauce in Cantonese morning tea is fragrant and soft. Every time a restaurant sees this dish, it will order it.

Although it is complicated to make, it is delicious. I have tasted it many times before, and finally I think it is a good and delicious steamed chicken feet with soy sauce.

Ingredients: chicken feet, pork chop sauce, Guilin Chili sauce, lobster sauce, vinegar, sugar, oyster sauce, sesame oil, raw flour, ginger and minced garlic.

Practice: Wash chicken feet, chop off leg roots and cut off toenails. (Choose fatter chicken feet)

Boil water in the pot, add cooking wine and onion ginger to the pot at the chicken feet, and cook until the chicken feet are cooked.

Pour the water out of the pot and heat it with oil (more oil can be used for fried chicken feet). Drain chicken feet with kitchen paper, pour them into oil pan and fry them until cooked. After many bubbles appear on the surface of chicken feet, take them out and soak them in clear water. It's better to have ice cubes in the water and soak them for a long time. Don't take it out in a hurry, tiger skin will be better.

Mix the soaked chicken feet with sugar, oyster sauce, meat sauce, Chili sauce, minced garlic and lobster sauce, then add raw flour and sesame oil to marinate for one night.

Steam in the pan 10-20 minutes.

People who can accept the flavor of spices can add cinnamon, star anise, tsaoko and fragrant leaves when cooking chicken feet, which can remove the fishy smell of chicken and increase the flavor.