Home-style steamed chicken legs, zero-fail home-style steamed chicken legs, a home-cooked delicacy that novices can easily make. Just add some minced garlic and tempeh and steam it. It’s super simple.

Ingredients: 2 chicken legs, 2 tsp tempeh, 2 tsp minced garlic, scallions, chopped green onions, chopped coriander, and appropriate amount of sesame oil.

Pickle: cornstarch, light soy sauce, dark soy sauce, sugar, cooking wine, appropriate amount of salt.

Preparation work: debone the chicken legs and cut them into large pieces (you can chop them into pieces directly or use the whole chicken legs if you are worried about trouble), wash and mince the black beans, prepare minced garlic, and mix the marinade ingredients evenly.

Pickle.

Steps: 1. Heat oil in a wok, add minced garlic and tempeh, stir-fry over low heat until fragrant, then pour it on top of the chicken legs, add green onions and marinade, mix well, and marinate for more than 30 minutes

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2. Add water to the steamer and bring to a boil. Take out the marinated chicken feet and put them in a steaming plate. Put them in the steamer and steam them over high heat for 10 to 15 minutes. Take them out and drizzle them with sesame oil and sprinkle some chopped green onion and coriander.

If you have enough time, you can also try the following upgraded version of home-style steamed chicken legs, which is more delicious.

The second method, raw materials: chicken legs, shredded onions, minced onions, ginger and garlic, light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper powder, Sichuan pepper powder, black bean paste, white sugar, and appropriate amount of salt.

Steps: 1. Wash the chicken legs and make two slits, add shredded onions, minced onions, ginger, garlic and all seasonings, mix well, refrigerate and marinate for more than 2 hours or overnight.

2. After the water in the steamer boils, add the marinated chicken legs and steam over medium heat for about 20 minutes (if you use a pressure cooker, it only takes 10 minutes).