I like to eat chicken feet like this, 3 steps and 1 skill at home, teach you how to make delicious boneless chicken feet

【Detailed production method of steamed chicken feet with tempeh】:

【Prepare ingredients】: chicken feet, tempeh, star anise, Sichuan pepper, grass fruit, dried chili, garlic, ginger, green onion.

[Ingredients]: light soy sauce, oil consumption, cooking wine, sugar, water, edible oil.

Clean the chicken feet, drain the water, remove the seeds of the dried chili peppers and cut them into sections, slice the garlic, shred the ginger, cut some chopped green onions, soak the black beans in cold water, break them in half and soak them in water, drain the water and set aside.

After the chicken feet are washed, cut off the tip of the chicken feet, and cut the chicken feet into 2 or 3 pieces, as small as possible to facilitate the operation, and the cooking time will be greatly shortened.

Boil water in a pot, put in the chicken feet and boil for 10 to 15 minutes, skim off the foam on it, cook until the skin and flesh of the chicken feet are tight, turn off the heat and pick up when the chicken feet cut bones are exposed, rinse with hot water and drain the water.

Start by preparing 1 bowl of warm water. Pour the cooking oil that has not been over the chicken feet in the wok, heat the heat on high heat, and when the oil surface begins to smoke slightly, drain the chicken feet with water, fry them until the skin of the chicken feet is folded, and remove the oil and put it in warm water.

After putting it in warm water, soak it for more than 30 minutes to make the skin and flesh of the chicken feet fully soak until the skin and flesh are white and fully swollen, and then the chicken feet bones and skin and meat begin to separate. After the chicken feet are fried, the skin and flesh are tightened, and soaking them in warm water will quickly detach the skin and meat from the chicken claw bones.

Drain the chicken feet, put them in a bowl, add 1 grass fruit, 2 star anise, a few peppercorns, dried chili peppers, garlic slices and ginger shreds, add 1 tablespoon of light soy sauce, 1 tablespoon of oil, 1 tablespoon of sugar, half a spoon of cooking wine to taste and stir well, marinate for 20 minutes.

Boil water in a pot, put on the steamer after boiling, put the marinated chicken feet into the pot and steam for 20 minutes for 30 minutes, turn off the heat and take it out, and put it on a plate.

Tips:

The pigment of tempeh is relatively heavy, so you can soak it in cold water twice more times to avoid the color of the chicken feet from blackening, and it can reduce the bitter taste of the tempeh itself.

If the chicken feet want to be crispy and soft, they must be soaked in warm water after frying, so that the flesh and bones are separated, and the cold water will further shrink the skin and meat, and the taste will become hard, and the skin is too hot to soak in the water, losing its tough taste, so it is best to use warm water.