Steamed Chicken Feet with Black Bean Sauce

Clean the chicken feet, cut open at the joints to squeeze out the accumulated fluid. Cut off the nails. Trim with a knife. Soak in salt water to draw out the blood.

Soak the chicken feet and add scallions, ginger, star anise, and cinnamon. Boil for 20 minutes. Skim off the foam when the water boils. Remove and drain the water.

Mix Chuhou sauce, seafood sauce, garlic chili sauce with water and three pieces of dried tangerine peel to make a sauce. Heat a wok and add base oil. Add chopped onion, minced garlic, and crumbled dried tangerine peel and stir-fry until fragrant. Pour in the sauce. Fry over low heat until thick and aromatic.

Drain the water from the chicken feet and fry them until golden yellow, then take them out. Soak in boiling water for half an hour. Drain the water. Put into the stir-fried sauce and mix evenly. Place some pumpkin cubes on a plate. Put the mixed chicken feet on top and steam as a whole for 30 minutes.