How to make the first appetizer of Fucheng Guifei drunken goose? Goose meat is soft and delicious, and the wine is overflowing. Start your taste buds and let you eat it in one bite! For details, please refer to the practice process in the video. You can also refer to the following practices of drunken chickens.
Speaking of this drunk chicken, you can't even eat it in Cleveland. Eating people seems difficult and time-consuming. In fact, the materials are really simple, and domestic supermarkets have ready-made ones. Kathy likes to soak a few pieces of chicken breast in summer, and a pack of drunken chicken juice will be prepared in the refrigerator. When she wants some appetizers, she can use gravy the day before. Kathy has watched 1 hand since the sequel to Dalian. Speaking of the drunken chicken of the imperial concubine, she has recently fallen in love with empresses in the palace. Every imperial concubine, queen, concubine and infinite are extremely beautiful. Every woman speaks softly and hurts people with a dark sword. How beautiful! ? A total of 76 episodes, really sticky! Steamer and cooker with boneless chicken legs or boneless thighs (6 pieces) as main raw materials.
Practice 1, sprinkle a little fine salt on the front and back of the chicken leg and let it stand at room temperature for 30 minutes.
2. Roll the chicken leg into a bucket with tin foil (the tighter the better, the better it looks when cut out).
3. Put the drumsticks in a large bowl and steam them in a Datong rice cooker to keep the soup dripping.
4. After the chicken legs are steamed, open the ice cubes and add water 10 minute to cool.
5. Pick up the chilled chicken legs and add the marinade and chicken soup.
6, put the refrigerator overnight slice can be eaten!
Menzui goose preparation materials
Ready: 10 minutes
Production: 30 minutes
Prepare kitchen utensils: wok and clay pot.
Cooking method: stir-fry and stew.
Goose: proper peel: 2 pieces of rock sugar: 1/4 pieces.
Mushrooms: ginger and garlic: soy sauce: 2 tablespoons.
Soy sauce: 2 tablespoons xo sauce: 2 tablespoons rice wine: 1 tablespoon.
Oyster sauce: salt: chicken powder: right amount.
Garlic: the right amount
Menu features: Chef Li Guocheng of Guangzhou Baiyun Restaurant has a recipe: Goose is tender and smooth, but its fragrance is not greasy. Most of them are simmered soup, and they can also be smoked, steamed, roasted, roasted, sauced and rotten. After the cook fried the goose in a pot, he colored it with soy sauce, soy sauce and XO sauce, seasoned it with rice wine, peel and sliced sugar, and cooked it with slow fire. The aroma of the pot is attractive, and the meat is tender and mellow, which makes people stay fragrant. Goose meat is flat and sweet, and it has the functions of invigorating qi, tonifying deficiency, regulating stomach, quenching thirst, relieving cough and phlegm, and relieving lead poisoning. It is suitable for people with weak body, deficiency of qi and blood and malnutrition.
Production steps 1: the goose is washed and cut into pieces; Cut mushrooms in half; Stir-fry ginger and garlic for later use;
2, hot pot, directly pour the goose for about 20 seconds, add 2 spoonfuls of soy sauce and stir fry;
3. Add 2 tablespoons of soy sauce to color, stir fry for about 3 minutes and pick it up for use;
4. Add 2 spoonfuls of xo sauce, sauté ed ginger, garlic and mushrooms, and pour in goose;
5. Stir-fry rice wine 1 spoon, add peel, sliced sugar and soup, and finally add oyster sauce, salt and chicken powder to taste and put in the pot;
6. Slow fire 15 minutes;
7. Finally, add garlic and stir fry, and pour it into a hot iron pot.