Chinese Food
Chicken leg with saliva
(164170 views)
The name of three yellow chickens is given by Zhu Yuanzhang. It ranks first in the authoritative ancient book of the Ministry of agriculture of the people's Republic of China, the record of poultry in China. The chicken belongs to the natural breeding of farmers. Its meat is tender, delicious and nutritious. It enjoys a high reputation at home and abroad. It has the advantages of small size, three yellow appearance (yellow feather, yellow claw, yellow beak), strong survival ability, high egg production, fresh and tender meat, etc. it is a common breed of domestic chicken, named after yellow feather, yellow beak and yellow foot. The meat is tender and smooth. The skin is crispy and the bone is soft. The fat is full and the taste is delicious. Therefore, it is recognized by the whole world. Sanhuang chicken is one of the most famous native chickens in China
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Blanch the chicken legs in a cold underwater pot. Skim the froth after boiling. Take out the chicken leg
Step3:Start the pot again and make water. Put in chicken legs, fragrant leaves, prickly ash, salt, cooking wine and ginger slices after the pot is opened. Change the heat to cover and simmer for 25 minutes
Step4:Mix dip. Mix other spare ingredients togethe
Step5:Drumsticks come out of the pot. Take a cold bath. Cool throug
Step6:It's time to test the strength of the sabre technique. Duang ～ Duang ～ one size fits all. It's clean and crisp.
Step7:Install the tray. Swallow your saliva and take photos
Step8:Left cla
Step9:Right ta
Step10:It's fresh and juicy. I can't control my saliva. Let's go
Cooking tips:Cooked chicken legs must be put into cold water quickly. There are skills to keep the chicken skin elastic and delicious.
