Ingredients：
1 package chicken feet (available in Asian grocery store)2 gloves of garlic
2 tablespoons fermented black beans
2 to 3 teaspoons oyster sauce
2 to 3 tablespoons soy sauce
2 to 3 tablespoon dark soy sauce
1 to 2tablespoon rice cooking wine
1 1/2 to 2 1/2 teaspoons sugar
1 teaspoon fermented tofu
1/4 teaspoon ground white pepper
3 to 4 tablespoons chicken stock (optional)
salt to taste
oil for deep frying
Instructions：
- Ring the chicken feet below cold running water. take away the nails with a combine of sharp room scissors .
- Pat dry with room tower and so deep fry them during a deep frier till golden brown.
- Be alert! This step is extremely dangerous as a result of the oil can spatter smartly. watch out to not burn yourself, or the rest.
- Soak the deep-fried chicken feet in cold water for six to nine hours. If you're during a rush, you'll be able to cook them in boiling water for thirty to forty instead.
- Peel the garlic gloves and press them with a mechanical press to urge super fine minced garlic. during a little bowl, add garlic, hard black beans, oyster sauce, soy sauce, dark condiment, rice cookery wine, sugar, hard curd, ground white pepper, stock and salt. Mix well.
- Drain the chicken feet and toss them with seasoning sauce.
- Steam over low heat for two to three hours
- I like to try and do the steam during this giant half-dozen quarts lodge forged iron Dutch kitchen appliance. it's spacious for an outsized bowl and also the water required for long steaming method.
- Gently toss the chicken feet with sauce some times throughout steaming so they'll be equally coloured and tasteful.
- Serve forthwith in little parts in mini bamboo steamers.
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