Steaming chicken thighs on high heat will boil the water and then turn to low heat to steam for about 30 minutes, steaming fish is usually on high heat for 10 minutes.

Steamed chicken thighs:

Main ingredient: 5 chicken wing roots.

Accessories: 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 4 slices of ginger, 9 peppercorns, 2 dried chili peppers, salt to taste, 2 green onion knots.

1, first of all, the chicken wing root wash, soak in water for a few moments, soak the blood water (optional pipa legs are also available).

2, the chicken wing root drained, sprinkled into the appropriate amount of salt marinade to taste, now the summer refrigerated 1 night on the line.

3, steamed the next day, pour cooking wine, soy sauce, put ginger, pepper.

4, and then add dried chili peppers and green onion knots, (if you want more soup, you can put more wine in step 3).

5, first to fold the electric steamer tank filled with 1, 5 liters of pure water or filtered water.

6, put the ingredients into the electric steamer, plug in the power supply, turn on the steam mode for 15 minutes.

7, good steamed chicken legs.