Ingredients: Chicken leg seasoning: onion, ginger, garlic, dried red pepper, pepper, sugar, salt, cooking wine: 1. Chop the chicken leg, let go of the water pot, cook until blood bubbles emerge, and take it out for use; 2. Cool the oil in a hot pan, add the white sugar, stir in the same direction with a frying spoon until it changes color and bubbles, and pour in the chicken legs for coloring. (At this time, the oil splashes badly, so be careful not to burn it.) Stir fry a few times, sprinkle the ingredients, add the onion, ginger, garlic, red pepper and pepper, and then pour in boiling water. (If you like to eat potatoes, you can also add potato pieces at this time.) 3. Keep stirring to prevent the pot from sticking, especially when stewing potatoes. 4. When the soup in the pot is sticky, you can take it out.
How to steam preserved chicken legs?
Cured chicken leg is a kind of preserved meat, which is not regarded as daily food because of zero vitamins. But as a foodie, how can you not eat everywhere? Come and see how the preserved chicken legs are steamed with Mama. com Encyclopedia Xiaobian.
Touch the chicken leg with your hand. It's a little hard and elastic. If you just fry it, it may take a long time. Let's steam it!
Preparation materials: 400 grams of chicken legs, appropriate amount of yellow wine, a little salt, and a steamer.
Practice:
1, wash the chicken legs, blanch them in hot water once, and then fish them out.
2, the chicken legs that have been picked up are cut into blocks and put on the plate.
3. Add salt and yellow wine to the plate and catch evenly.
4. Prepare a steamer, add a proper amount of water, put the chicken legs on the pot and steam them for 30 minutes.
The whole preserved chicken leg tastes delicious, a little soft, but not rotten. Because it is the preserved chicken leg, it is salty, so you can add less salt, otherwise it will be very salty.
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