Chinese Food
Chicken leg cooked in ancient way
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Heart blue hand made private dishes [chicken leg cooked in ancient way] - the ultimate taste that can't be slackened old J. phone. Since the determination of August immigration, old J's biggest interest has been dinner party. In his words, it is to condense the memory of his motherland into food, to linger on his brother's love on the tip of his tongue, and to take part of his life to a foreign country Brother, go downstairs quickly. Find a unique taste. Bring some bacon down. The old J's voice line showed unprecedented excitement. Come downstairs. S and K doze on Hummer. Xinlan sits on copilot - old J. what's going on like this? Royal food heirs are different from Li's dishes. They don't pay attention to the type of utensils. They pay attention to the delicacy and skill of cooking. They all use ordinary ingredients. Teacher Fu has no children. You can go into the kitchen and ask teacher Fu for in-depth advice. He is the third uncle of my sixth mother's seventh cousin... If there is no last sentence, heart blue will feel the meaning
Cooking ingredients
Cooking Steps
Step1:Clean the drumsticks. Use a fork to prick a dense hole in the le
Step2:Take a pot and boil the water. Take ginger slices, rice wine, chicken legs and fly water. Drain the water for later use
Step3:Oil in a pot. Stir fried ginger slice
Step4:Add chili oil and beef sauce, stir fry and stir fr
Step5:Chicken legs. Stir fry for one minut
Step6:Lower the old brine. Boil it in high heat. Turn to medium low hea
Step7:Every three minutes, the chicken legs turn over. During this period, the juice is constantly poured on the chicken legs for a moment. Cook for 30 minutes
Step8:When the soup is thick, turn over the chicken legs in half a minute, and collect the thick oily soup and start the pot
Cooking tips:Luo Li BA shuo-1. The meat of the native chicken leg is firmer than that of the frozen chicken leg. The taste is good. For example, using the frozen chicken leg, the cooking time is shortened to 25 minutes. 2. The old brine should be kept low in salt. This kind of brine is more delicious. It's just a little bit more difficult to preserve. It needs to be boiled daily for sterilization. 3. The small holes on the chicken leg can make the chicken leg more tasty. It can also prevent the chicken skin from contracting unevenly during the cooking. 4. This dish needs to collect the soup To a very thick oily soup, concentrate the mellow brine, the spicy chili oil and the delicious beef sauce into the drumsticks. At the same time, the quality of these three factors also determines the final taste of drumsticks. 5. The brine, chili oil and whole meat beef sauce all have slight saltiness. Because the juice is very thick, no extra salt is needed. The saltiness is just moderate. 6. The essence of this dish is diligent turning over and The juice drips on the drumsticks for a moment. It's a Kung Fu dish with skills to make delicious dishes.
