Feng Zhao (Steamed Chicken Feet with Black Bean Sauce)

Thoroughly clean chicken feet, trim off the nails, and pat them completely dry with paper towels.

Heat vegetable oil in a wok or deep pot to 180°C. Carefully deep-fry the dried chicken feet in batches until they are golden brown and puffed, about 8-10 minutes per batch. Remove and drain excess oil.

Immediately transfer the hot, fried chicken feet into a large bowl of ice water or cold water. Ensure they are fully submerged. Soak for at least 4 hours, or preferably overnight, until they are plump and wrinkled.