It's a pity that China Central Radio is not convenient for me to travel, and it's not convenient to buy it when I go to work at ordinary times, so that every time I like to eat it, I need my colleagues to eat it. In the past, when I went to Ali, they sold this Shandong roast chicken, only for a long time.
The biggest feature of Shandong roast chicken is that it can be eaten immediately, and the chicken skeleton can be directly cooked into soup, and one chicken can be eaten twice. Shandong roast chicken is a delicacy in the northern region. It can be used as an appetizer or appetizer. The most important feature is that the chicken breast is boneless and drawn, and it is made of pure natural Chinese herbal medicines in Dihua Street for nearly a hundred years. It is made into a secret sauce by using the steamed spicy dew. The sweet and sour sauce is drenched on the chicken breast, which tastes fresh and charming.
Food: 1 imitation chicken leg, 2-3 strips of cucumber. Pickling materials: 2 teaspoons of soy sauce, a small amount of distiller's grains, and a little salt. Steamed materials: star anise 1 piece, 3 slices of ginger, 2 onions, and pepper granules 1 spoon. Spiced sauce: 2 teaspoons of soy sauce, vinegar (Zhenjiang vinegar, black vinegar, and white rice vinegar are all acceptable.
Step 1: After washing the raw chicken legs, apply 2 spoonfuls of distiller's grains, salt and soy sauce evenly to the chicken legs, leave them for 15min, and color them with beautiful soy sauce. Put a little more oil in the pot, fry (fry) the skin down for about 4 ~ 5 minutes, and turn it over for another 4 minutes. Each drumstick or chicken is different in size, and its duration can be adjusted by itself, so long as it is golden on both sides. It's okay if it's cooked inside, and these need to be steamed.
In the second step, the chicken leg with soy sauce will spray more oil when it is pressed down. Remember to cover the pot cover or oil pump net, remove the chicken leg, and add pickled materials such as pepper, star anise, winter shavings and ginger slices. It is more fragrant to stir-fry the pepper granules in a spicy griddle beforehand, and the amount of pepper granules can be a little more. This is also the characteristic spicy pepper flavor and soy sauce flavor of Shandong roast chicken. I am afraid that children will feel heavy, so I will put it less. Steam 2 cups of water in the outer pot of the electric cooker. Steam for about 5 minutes before opening the watch cover.
The third step is to wait for the time to deal with the cucumber. The solution of the cucumber is very simple. Take a handsome shot with a fruit knife, and the cucumber will crack, and then cut it into sections, such as pictures. Grab a little salt, put it in the refrigerator for about 30 minutes, take it out in 30 minutes, throw away the salted water, then put some garlic and a little sugar and a sum, put it in a dish, steam it, wait for it to cool, and tear the meat with your hands and put it on the cucumber. Finally, pour the fried super sauce. It's really delicious. Children feel super delicious and can accept the slight fragrance of pepper. Adults can eat more spices such as Chili oil, morning pepper and vinegar.