去酒樓食飯好鍾意叫呢一個前菜!一碟得六至八隻嘅雞腳賣得唔平!有陣時仲有雪味添!自己整嘅沙薑雞腳,可以整好多!仲可以用靚嘅沙薑粉,整30隻慢慢食🤣
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_2185-851x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_2186-959x1024.jpg)
沙薑油材料:沙薑粉一湯匙、鹽少許、熟油一茶匙、麻油一茶匙
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_2187-768x1024.jpg)
1. 雞腳剪去腳甲以跑活水的方法處理後洗乾淨備用
2. 材料中的沙薑粉五香粉魚露及熱水先拌勻備用
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_2188-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_2189-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_2190-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_2191-768x1024.jpg)
7. 加入剩餘的材料:八角、糖及香葉
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_2193-768x1024.jpg)
9. 熄火焗20分鐘
10. 重複以上步驟,直至雞腳林為止
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_2194-768x1024.jpg)
快樂美食廚房
去酒樓食飯好鍾意叫呢一個前菜!一碟得六至八隻嘅雞腳賣得唔平!有陣時仲有雪味添!自己整嘅沙薑雞腳,可以整好多!仲可以用靚嘅沙薑粉,整30隻慢慢食🤣