Chinese Food
Steamed chicken leg with low fat and healthy garlic and black bean sauce
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Some people think that the fat of chicken skin is too big and the soft taste of cooking directly is not good. This time Tina made an improved chicken skin, fried the fat, and then steamed the chicken leg meat in the pot. The meat is tender and juicy. The chicken skin is not greasy.
Cooking ingredients
Cooking Steps
Step1:Wash and dry the chicken leg mea
Step2:Boneless (there are ways to boneless in the past chicken leg meat works. You can check them
Step3:Cut the thick part with a knif
Step4:Add 15 ml cooking win
Step5:20 ml ra
Step6:3 G chicken essence. 10 g white suga
Step7:2G white peppe
Step8:Cut half the onion and put it i
Step9:After grasping, cover with fresh-keeping film and marinate in the refrigerator for half an hou
Step10:Cut two heads of garlic into pieces. 40 grams of chopped peppers and 40 grams of black bean for standb
Step11:A little olive oil in the po
Step12:Stir fry half garlic and all Douchi to tast
Step13:Into the chicken le
Step14:Pour in chopped pepper
Step15:Mix and marinate for 6 hour
Step16:Pan without oil. Fried chicken skin in low and medium hea
Step17:Fry until the skin is oily. Scorched yellow (only one side of the skin is fried
Step18:Put the seasoning in the bottom of the bow
Step19:Put fried chicken leg on i
Step20:Add another 1 / 2 garlic powde
Step21:Steam in steamer for 20 minute
Step22:Steamed loo
Step23:Take out the chicken leg and cut it into long strips of the same width. Sprinkle with black bean and chop with minced pepper and garlic
Step24:Finished product
Step25:Finished product
Step26:Finished product
Step27:Finished product
Step28:Finished product
Step29:Finished product
Step30:Finished product
Step31:Finished product
Step32:Finished product
Cooking tips:There are skills in making delicious dishes.
