Ingredients: forelegs, dried plums, soy sauce, salt, chicken essence, pepper and peanut oil.

Practice steps:

Step 1: dry-clean the plum vegetables for four times, remove the sediment and salt, and soak them in clear water for half an hour.

Step 2: Cut the front leg meat into cubes, add a little soy sauce, pepper and peanut oil, and chop it into minced meat.

Step three, soak the dried prunes, squeeze out the water and chop them up.

Step 4, put the minced meat and dried prunes into a large bowl.

Step 5, add a little salt, chicken essence, peanut oil and a proper amount of water, and stir in the same direction until the water is completely absorbed.

Step 6, spread the ingredients on a plate and press them evenly.

Step 7, put the plate into a pot with boiling water, cover the pot, steam for 5 minutes on high fire, and then turn to low heat 10 minute.

Step 8: Finished product drawing

Tips:

1. Dried prunes should be rinsed several times and then soaked in clear water, otherwise it will be very salty. Finally, no salt can be added, because the salinity is enough. 2. The steaming time in the pot is about 15 minutes, and a long steaming time will affect the smoothness of the taste.