How to steam chicken feet with soy sauce to make the sauce rich, crisp and delicious?

I believe that many friends living in Guangdong and Guangxi, if they often go to the teahouse for morning tea, will often encounter such a famous dish, steamed chicken feet with lobster sauce. This famous Cantonese dish is salty and delicious, especially chicken feet, which are not only easy to debond in the mouth, but also very fresh and delicious. Although it takes many steps to cook this dish, I will choose to explain it to you.

The raw materials needed to make steamed chicken feet with black beans are chicken feet, salt, south milk, white sugar, soy sauce, ginger and garlic.

First, we clean the chicken feet, then divide them into two parts, put the separated chicken feet into a cold water pot for fire, add a proper amount of ginger wine, keep the fire low, and let them slowly blanch. As long as the chicken feet bubble in the state of blanching, they can be taken out, cleaned and dried.

Next, prepare chicken feet for simple pickling and coloring, pour chicken feet into a basin, add appropriate amount of soy sauce and white vinegar and stir well. When the oil temperature rises to 50% to 60%, turn the fire to medium fire, slowly fry the chicken feet to prevent them from sticking to the pan during frying, fry the chicken feet until the skin is brown, then take them out and soak them in clear water for about two hours.

After soaking, the chicken feet have shown a tiger skin state. Next, we mix a marinade. Bring the oil to a boil, stir-fry the lobster sauce and garlic with low fire, then take them out and pour them into chicken feet, add south milk oyster sauce, soy sauce and salt, stir well, then take them out and put them on a plate, and steam for nearly an hour.

Ok, a delicious steamed chicken feet with lobster sauce is ready. Although the steps required to make this dish are complicated, the effect will not be bad at all as long as you master the real operation method. I hope you like it.