Chicken leg
By VicentaLakin
Every year, we're all used to doing something nice and enjoy it for the rest of the year. This chicken leg is easy to do, but it is often made and long waiting to dry. Chicken legs, salty fragrance, greasy. The simplest approach would be to use only peppers and sea salt, because without sea salt, ordinary salt is used. It's better to use the white wine with higher degrees, and not the wine. There's not so much spice, it's a little colory. Actually, there's no special feeling about it in the production process. But when it's fertilized and the lids open, the special smell of the swab comes out. Because of salt pickled, chickens become very tight and produce a special scent。
Recipe Recommendations
- chicken legs appropriate amount
- liquor appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- ginger appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- several days
- simple
Steps for Chicken leg
1
Raw materials。
2
Chicken leg a few。
3
The salt and spices are boiled in a clean pot and cooled off the fire。
4
The chicken legs were washed clean of the oil, and several mouths were drawn on the surface for ease of smell。
5
Scrambled salt and ginger chips fell on the good chicken leg。
6
On the surface of the chicken, rub and rub. Drunk in a little raw smoke。
7
Pour white wine。
8
Twenty-four hours later, the chicken leg was turned over for another day。
9
Picked chicken legs, tied tail to rope。
10
Hanging at the ventilation。
11
Three days later the surface dries。
12
About a week, almost。
13
Dry chicken legs, clean up。
14
Into the steam cage。
15
Steamed chicken legs, a little oil at the bottom。
16
Cut the plate