Materials:
400g of eggs, ginger wine 1 teaspoon, refined salt and monosodium glutamate 1/2 teaspoons, sesame oil 1/3 teaspoons, tinfoil 1 piece, crude salt 1 500g, lard1tablespoon, high.
Exercise:
1. Add ginger wine and refined salt to the eggs, mix well, steam them in a steamer, take them out and drain them;
2. Then add monosodium glutamate, ginger powder and sesame oil, wrap it in tin foil, stir-fry the coarse salt in a pot, and then cook the wrapped chicken in the coarse salt.
Salt and pepper roast chicken
1. Wash the chicken, put it in a nest, add 15g refined salt and ginger wine, steam it in a steamer, take it out and discard the original juice.
2. Add steamed egg yolk and wet powder and mix well, then pat dry the raw powder.
3. Heat wok and oil to 2 10℃, add chicken essence and stir-fry until golden brown. Pour the oil into the oil return basin, stir-fry the fragrant head, salt and pepper and diced chicken with the remaining oil in the wok, cook Shao wine, stir-fry evenly and plate. Smooth, tender and delicious, with unique technology.