Steamed chicken claw with soy sauce (Hong Kong style)

Published Jun 26, 2020 at 01:09am ET


Steamed chicken claw with soy sauce (Hong Kong style)

Guangdong famous places often eaten in tea houses are now eaten out with chemicals! This dish looks simple, but it takes a little effort to make it.

Food Material List

  • 1 Chicken feet A Jin
  • 2 Vinegar Two spoons
  • 3 Chili pepper (decoration) One
  • 4 Pickling Look at the following
  • 5 Cooking wine A small spoon
  • 6 Garlic Bean Drum Several, one catch
  • 7 Bean paste A small spoon
  • 8 sugar Two spoons
  • 9 chicken powder A small spoon
  • 10 Raw smoking, old smoking A small spoon
  • 11 Raw meal Two spoons

Operational steps

  • 1 White vinegar and sugar add water and chicken feet to boil for about 10 minutes, and then pull out the air-dried water. When the water is dry, the oil will not splash too much. There is white vinegar fried golden color!
    Steamed chicken claw
  • 2 Oil starts to fry in a big fire, cover it, turn it over from time to time. Oil temperature will not splash too much when it starts to be high, and then turn to medium fry. When the water in the frying is almost dry, it will not splash! ________ Remember to cover the pot when splashing! This is the most dangerous thing for me! A days early air-drying wont splash oil so badly!
    Steamed chicken claw
  • 3 I put in ice water to foam for at least three hours, or put it in the refrigerator for one night. I dont need to put it in the refrigerator in winter. It will be easy to steam for a long time.
    Steamed chicken claw
  • 4 Bubbled tiger skin will do, filter dry water with a knife cut in the middle!
    Steamed chicken claw
  • 5 Put the seasoning garlic, mashed beans and bean sauce in Pixian County, add cooking wine, raw smoke, old smoke, sugar, chicken powder, oil consumption, and finally add raw powder water to make juice, without adding salt, the seasoning is salty enough, put in chicken feet and marinate for half an hour or so, turn it over halfway! If you cant grasp the salty sauce, first fish half of the sauce and steam for half an hour, then try the taste. If its not salty enough and then steam for about 40 minutes or an hour, the time of steaming will be longer and softer. Personal taste! It tastes better than the restaurant!
    Steamed chicken claw
  • 6 Later, when I exploded more, I also used the cover to cover it. I sometimes opened the cover and turned it over. It was much safer.
    Steamed chicken claw

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Healthcare food category

Burst, Sichuan cuisine, Sour and hot, Refreshing, Kindergarten recipes


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