Waxed Chicken Legs Fried Rice

Materials:

150g of round-grained rice, 1 egg, 10g of chopped green onion, 1 waxed chicken leg, 10g of green peasSeasoningMonosodium glutamate (MSG) 2g, 250cc of vegetable oil, a little salt and pepper

Methods. >Practice:

1. Steam the preserved chicken thighs in a steamer basket for about 20 minutes and then take it out.

2: Remove the bones from the steamed chicken thighs and cut into 0.8cm cubes.

3. Heat oil in a wok until 40% hot, then add green beans and drain until cooked.

4: Heat 30cc of oil in a wok, add the beaten egg and scramble, then add the diced chicken thighs and stir-fry.

5: Add rice, green beans, salt, monosodium glutamate (MSG) and pepper and stir-fry over high heat.

6, sprinkled with chopped green onion on the plate can be.

Tips:

1, waxed chicken thighs should be fried with skin to have flavor.

2, waxed chicken thighs moisture content should be sufficient, such as insufficient can be used over the oil method.

Fern fried preserved chicken sausage

Materials:

Main ingredient: preserved chicken sausage 200 grams, 200 grams of wild mountain fern, 50 grams of red pepper. Seasonings: 50 grams of salad oil, 2 grams of monosodium glutamate, 5 grams of salt and cooking wine, 2 grams of soy sauce, 3 grams of sugar, 2 grams of dried pepper, 2 grams of sesame oil, 10 grams of green onion, 5 grams of glutinous rice vinegar.

Practice:

1, waxed chicken sausage cut into 3 cm sections, blanch and fish out. Wash and cut the fern into sections, and shred the red pepper.

2, the pot of oil to fifty percent hot, under the wax chicken sausage stir fry 10 seconds, cooking wine, glutinous rice vinegar stir fry.

3, the pot to stay in the bottom of the oil, under the dry pepper powder stir-fry incense, under the fern, red pepper wire slightly fried, add monosodium glutamate, salt, soy sauce, sugar, under the chicken sausage stir-fry, drizzle sesame oil, sprinkle green onion into.

Tips:

Spicy, refreshing, smoky flavor.

Steamed Leaves with Preserved Chicken Legs

Materials:

One preserved chicken leg, one leaf, 1 tablespoon of cooking wine, 1-2 tablespoons of fresh soy sauce (according to your taste), 3-4 slices of ginger.

Practice:

Cut the thick leaves into strips and lay them on the bottom of the plate, then remove the bones from the chicken thighs and cut them into pieces, and distribute them evenly on the leaves. Add the ingredients. Steam over water (cold water) for about 30 minutes.

Tips:

It's better to buy boneless preserved chicken thighs from supermarket, otherwise it's a bit troublesome to remove the bones.

Waxed Chicken with Lettuce

Raw Material:

Waxed Chicken 1pc, Lettuce 2pcs.

Seasonings:

Seasoning:

Pepper, dashi, soy sauce, cooking wine, green onion, ginger, garlic in moderation.

Practice:

1, preserved chicken chopped into small pieces, soaked in cool water for 12 hours to remove the salty flavor;

2, lettuce peeled and cut into pieces to be used;

3, the pot into the oil, bursting incense onion, ginger, garlic, peppercorns, cooking materials, add preserved chicken pieces, adding soy sauce, cooking wine sautéed preserved chicken out of oil;

4, pressure cooker filled with cool water, pour the sautéed chicken, steam pressure for 15 minutes;

5, pressure cooker cooled down, open the lid, poured into the casserole, add lettuce pieces, stewed over low heat for 20 minutes.

Waxed chicken gizzard congee

Raw materials:

Chicken gizzard, congee

Seasoning: high degree of wine, white pepper, cumin, soy sauce

Doing:

1.Buy a box of chicken gizzard. A box of chicken gizzards, select some of the more complete large pieces;

2. With salt hand to clean, and then filter dry water, put high wine (I use brandy), a little white pepper, cumin, soy sauce (not to do bacon, there is no need to put the old soya sauce) in the gizzards of the large pot, mix well with your hands, tied with cotton rope into a skewer, and then placed in the refrigerator overnight, and then the next day hung up to the sun, about sunshine for about a week or so.

3. Cut off the string and put it in the refrigerator in a Ziploc bag. This is after the sun;

4. A few gizzards washed, dropped under the congee pot pot, boil until the congee sheep, gizzard fishing up slices back into the congee, and then sprinkled with chopped green onions, pepper and sesame oil on the congee.