Chinese Food
Braised chicken leg with nostalgia
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Cooking ingredients
Cooking Steps
Step1:Wash the chicken legs and remove the hair. Pierce holes on the surface with an iron stick to tast
Step2:Put it in a pressure cooker. Add all the seasoning (if you want to be black, put more soy sauce. If you don't want to be too dark, just let the soy sauce go
Step3:Add all the spices. Add water until all the ingredients are gone. Steam in the pressure cooker and press for 30 minutes (the meat is crisp and rotten. It feels like a big pot of rice. Don't like this kind of pressure 15 minutes is enough
Step4:Transfer to wok. Heat up to collect juic
Step5:When the soup is concentrated, it will be fished out. The meat will be boneless once touched
Step6:Close up of whitening version finished product (only a few drops of laosao
Step7:Close up of sauce black plate finished product (such as consumption of process chart and material table
Cooking tips:The most common fried chicken leg always feels that it can see a lot of old-fashioned dishes, canteen meals, a huge pot of dark and not beautiful. But the sauce is very attractive and the pot is cooked for a long time. Once the chopsticks go down, the meat breaks off and is often made. There are many times of taking pictures, but the black chicken leg is really sad, so I decided to take a beautiful white version of the photo. The first pictures were reduced The amount of old soy sauce. Only add less and color less. It looks fresh and much more, but in fact, if you eat it at ordinary times, you still like the darker ones, so attach a few close-up pictures of the dark version ~ the process chart is also a skill for making delicious dishes.
