Ingredients:

1, flour 500g, yeast powder 4g, sugar 5g and warm water 280-300g.

2. 3 drumsticks, pepper 1 piece, 2 coriander, boiled eggs 1 piece, 3 tablespoons of soy sauce, oyster sauce 1 spoon, 5 tablespoons of soy sauce 1 piece, and dried galangal 1 piece (no ginger can be used instead. Foeniculum vulgare 1g, angelica dahurica 1 piece, nutmeg 1 piece, 3 dried peppers, rock sugar 15g, onion 20g and salt 5g.

Practice:

1, first of all, mix flour 500g, yeast powder 4g, white sugar 5g and warm water 280-300g together and knead into smooth dough, and cover it for 10 minute. Flour absorbs water differently, so you can add water by yourself.

2. Blanch the chicken legs with cooking wine for 5 minutes, then remove and control the water, then add rock sugar to the hot oil in the pot and stir-fry the sugar color (just amber), add the chicken legs and stir-fry them on both sides, then put them into the rice cooker, add all the seasonings prepared in advance and the eggs cooked in advance, and pour hot water until two thirds of them are cooked for 20 minutes. If the rice cooker without pressure needs longer time.

3. When the dough wakes up, knead the dough again for air exhaust, grab a small dose (about 1 10g) and knead it until it is smooth, then wake up for 10 minutes, then roll it into an oval shape, fold it in half and roll it up like a rose, flatten it into a cake embryo and cover it for 20-25 minutes.

4, electric baking pan heating, directly into the wake-up cake, branded to golden on both sides can be out of the pot.

5. At this time, the chicken leg meat is also good. Add pepper and coriander and chop it up. Take a fried Baiji steamed bun, take a bite of meat and eggs, and then pour in a little soup. The meat folder is ready. It's delicious without fermentation for too long, and the skin is crisp and soft!