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1
Soak two chicken legs and wash them.
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2
The chicken leg is boned and cut into small pieces (I only went to one bone and didn't go to the other, so it doesn't matter whether I go or not, but I like to eat bones) and soaked and washed.
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three
Wash the chicken legs, put them on a plate, add a little pepper powder, soy sauce and shredded ginger and marinate for two hours.
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four
Soak a dried lotus leaf in advance.
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five
Peel two potatoes, wash and cut into pieces, and soak them in water for later use.
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six
Add delicious chicken and steamed rice noodles.
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seven
Mix the steamed pork rice flour and chicken evenly, and add appropriate amount of water to avoid being too dry after steaming.
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eight
After controlling the water, put the potatoes on a plate, add soy sauce and a little chicken essence and mix well to taste.
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nine
Wash the edamame rice and add it to the potatoes and mix well.
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10
Add steamed pork rice noodles to potatoes and edamame rice and stir well.
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1 1
Blanch the dried lotus leaves in a boiling water pot for about one minute. Take it out and soak it in cold water.
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12
After controlling the water, smooth the lotus leaf and sprinkle a layer of steamed pork rice flour on the lotus leaf.
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13
Spread the mixed potatoes and edamame rice on the lotus leaf, and then put the chicken on the lotus leaf.
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14
Wrap chicken, potatoes, soybeans and rice in lotus leaves and put them face down on the plate (I didn't wrap them at all, but it didn't affect)
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15
Put the wrapped lotus leaf chicken into the pot, boil the water in the pot with high fire, and steam for about 35 minutes (it won't last that long, but my brother likes steamed dishes to be soft, so I steamed them for a while).
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16
Take it out after steaming.
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17
In addition, prepare a shallow dish and put the steamed lotus leaf chicken upside down in the shallow dish (look, there is a little leakage, the lotus leaf is a little small)
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18
Then open the lotus leaf.
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19
When you open the lotus leaf, the fragrance is really extraordinary.