2. Boil the water, add the chicken legs, cook for about 2 minutes, then take them out and wash the blood foam;
3. Wash the original pot, put down the drumsticks, add 15g of clear water, yellow wine, soy sauce, sugar, onion cover, fennel and cinnamon, bring to a boil, turn to low heat and cook for about 3min, take out, cool, slice and put into pots, and pour some raw brine.
golden yellow, fragrant and tender, fresh and salty.
one method
1. raw materials: 5g of chicken legs. Accessories: 15 grams of salt, 2 small pieces of rock sugar, 2 teaspoons of soy sauce, 3 pieces of star anise, 8 pieces of pepper, 1 piece of cinnamon, 3 pieces of red pepper, ginger, onion, cooking wine and monosodium glutamate.
2. Raw material treatment:
After cleaning the chicken legs, soak them in clear water for 15 minutes, in order to leach blood and avoid the fishy smell after processing.
3. Practice:
Add a proper amount of water to the pot, boil it, add all the auxiliary materials except monosodium glutamate, cook for 3 minutes, add chicken legs, add monosodium glutamate when the cooking time is about 2 minutes, and continue to cook for 5-1 minutes to collect soup. Turn off the fire and simmer for 15 minutes before serving.
Making materials
Method 2
Material: a bag of liao ribs concentrated marinade, chicken legs
Method:
1. Remove feathers from chicken legs and wash them.
2. Boil in boiling water for 2 minutes to remove blood and foam, and drain.
3. after tearing the inner bag of liao ribs concentrated marinade, add water and heat it, and add more marinade when the taste is weak.
4. Boil the chicken legs in brine and simmer for 3 to 5 minutes on medium and small fire.
5. Turn off the fire and let the drumsticks soak in the brine for 1 hour to fully taste.
Tips:
1. The longer the marinade is used, the more fragrant it will be.
2. The used marinade can be used for cooking, cooking noodles or serving as hot pot soup, which tastes better
1. Wash the chicken legs, chop the chopped millet, spicy garlic slices
2. Add the minced ginger slices to the chicken legs, add a proper amount of soy sauce, salt and sugar, and marinate for 2-3 hours
3. Fry the chicken legs in hot oil until the skin is peeled and the marinated juice does not burn. Then it's marinating. Add ginger and pepper, soy sauce, sugar, chicken essence, fennel, anise, onion, cooking wine and pepper, stir well, and marinate in the refrigerator for a better taste.
2. Put the chicken legs marinated for one night into the pressure cooker, add a bowl of water, and choose the meat stall, so don't worry about it. If you bake it in an oven or microwave oven, you don't need to add water.
3. The finished product shows that the chicken legs are soft, tender, smooth and super delicious!