Steamed chicken with black bean sauce(chi zhi zheng feng zhao )

Steamed chicken with black bean sauce

Introduction:

"Maotai flavor is rich, it's a good dish for Moya to drink."

Production steps:

Step 1: clean the chicken feet, cut off the nails and chop them into three pieces

Step 2: blanch thoroughly with boiling water

Step 3: dry the cotton cloth again

Step 4: dry the chicken feet and fry them in oil pan

Step 5: soak the fried chicken feet in cold water for about 2 hours until the skin of the chicken feet is bubbly

Step 6: soak and wash the Douchi with clean water. Put cooking wine, soy sauce, oil consumption, soy sauce, vinegar, sugar and salt into a bowl to make juice

Step 7: Fry shallot, ginger, pepper and pepper in a frying pan with a little oil, then add chicken feet, and then pour in the sauce

Step 8: stir fry chicken feet evenly and turn off the heat after coloring

Step 9: put it in a large bowl and steam it in a pressure cooker for half an hour. When steaming, put a plate on the bowl to prevent too much distilled water from flowing into the bowl

Step 10: complete

Materials required:

Chicken feet: 10

Pepper: 1

Ginger: 1 tablet

Zanthoxylum: about 8

Soy sauce: 1 tablespoon

Soy sauce: 2 tbsp

Sugar: half a teaspoon

Douchi: 2 tbsp

Shallot: a bar

Salt: 2G

Cooking wine: a little

Oyster sauce: 1 tbsp

Vinegar: a spoonful

Vegetable oil: right amount

Precautions: 1. When frying chicken feet, the water on the surface must be dried, otherwise the oil will collapse seriously, and put the chicken feet in when the oil is cold; 2. The best kind of frying chicken feet pot is the one with a cover, and the cover is also the one trapped in the edge of the pot, so that the oil will flow directly into the pot; 3. The fried chicken feet will be salted for a while and then steamed, which will be more delicious.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chi Zhi Zheng Feng Zhao