豉汁蒸鳳爪 Steamed Chicken Feet With Fermented Black Beans Sauce

炸雞腳半斤，豆豉2湯匙，1粒乾葱頭，1瓣蒜頭。
用薑及小許白醋把鳳爪汆水，洗淨。
熱鑊下油爆炒醬料，下蒜蓉，切碎的葱頭，半粒八角，轉小火爆炒，放入豆豉，半湯匙柱候醬，半湯匙蠔油，1湯匙紹酒，半湯匙豉油，1茶匙糖。鳳爪吸乾水，1茶匙生粉/澱粉拌勻，加入醬料拌勻，醃3至4小時或過夜，大火蒸10分鐘。
fried chicken feet 300g, fermented black beans 2 tbsp, 1 shallot, 1 clove garlic.
blanch the chicken feet by ginger & a bit of vinegar, wash.
pour in oil to fry the sauce when the wok is hot, place the minced garlic, minced shallot, 1 or half star anise, turn to low heat to stir fry, place fermented black beans, chu hou sauce 1/2 tbsp, oyster sauce 1/2 tbsp, soy sauce 1/2 tbsp, sugar 1 tsp. drain the chicken feet by kitchen towel, cornstarch 1 tsp mix well, add the sauce & mix well, marinate 3-4 hours or overnight, steam for 10 mins over high heat.

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