Chinese Food
Chicken leg with pine flower
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Songhua drumstick is a common cold non-staple food in North China; its tender drumstick meat wrapped with q-shaped eggs tastes very elastic; it's very popular as a northerner and I also like this dish very much. So I try to share it with the big family with a small scalpel; the first time it's not good, the taste is very good.
Cooking ingredients
Cooking Steps
Step1:Soak the chicken leg in cold water for 2 hours to soak in bleeding water.
Step2:Clean the chicken leg and shave the chicken leg with the belt meat.
Step3:Chop the chicken gently.
Step4:To this extent, it's ready for use.
Step5:Sliced scallion and ginger.
Step6:Mix the cooking wine with all seasonings and mix well.
Step7:Marinate the chicken for 30 minutes.
Step8:Cut the eggs lengthwise into 4 equal parts.
Step9:Take out the preserved meat and put in the eggs.
Step10:Roll it up with plastic wrap.
Step11:Steam the water for 20 minutes.
Step12:After steaming, take out the plastic wrap and wrap the chicken leg with rope again. Put a proper amount of sugar in the pot, put the chicken leg on the curtain and put it in the cover for fumigation; turn off the fire immediately 2 minutes after smoking.
Step13:Leave the pot to cool and slice.
Step14:Finished product ～.
Cooking tips:1. When chopping chicken, we must pay attention to the strength. First, chop the chicken vertically once, turn the chicken horizontally, and then don't chop the chicken skin too hard. 2. The strong points of the chicken roll can also be wrapped with gauze or tin paper. 3. The time and temperature of fumigation should be well controlled. If there is an oven, the steps of steaming can be omitted to bake directly. Note that the pot must be free of oil and water. There are skills in making delicious dishes.
