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1
Soak two chicken legs and wash them.
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2
After the chicken leg is boned, cut it into small pieces (I only removed one bone, but the other one didn't, so it doesn't matter much whether I go or not, but I like to eat bones), soak it and clean it again.
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three
Wash the chicken legs, put them on a plate, add a little pepper, 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 in water for later use.
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six
Add delicious chicken and steamed rice noodles.
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seven
Mix steamed 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 into 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 mix 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 again.
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12
After controlling the water, smooth the lotus leaf and sprinkle a layer of steamed pork rice flour on it.
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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 a plate (I didn't wrap them at all, but it didn't affect)
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15
Put the wrapped lotus leaf chicken in the pot, boil the water in the pot over high fire and steam for about 35 minutes (it won't take long, but my brother likes steamed vegetables to be softer, 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 pour the steamed lotus leaf chicken upside down in the shallow dish (look, it's a little missing, 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.