Salted pig's belly chicken leg

Salt chicken is a Cantonese dish. It's the first time I've ever made this dish. Yeah! I can't wait to recommend it to everyone! And once the web recipe was well received, it was sorted out in its own way, especially with pig bellows. There was just a few leftovers in the fridge, and then I thought about the pig's belly with chickens. I thought pigs' belly and chickens wouldn't fight, so they threw it in the electric table. And the result is -- someone eats and says, "Eat! I am Bo's success! The fragrance of the chicken, the absorption of chicken oil and the extra brilliance of the pig's belly, covered in the usual fragrance of the pig's belly with salt chicken powder. Anyway, Nice!

Recipe Recommendations

chicken legs of 4
shredded pork tripe appropriate amount
mushrooms the 4
Salt-roasted chicken powder 2 tablespoons
Xiansanzheng wine 2 tablespoons
turmeric powder 1 scoop
white pepper 1 scoop
oil 2 tablespoons
sesame oil 1 teaspoon

salty and fresh
braised
ten minutes
simple

Steps for Salted pig's belly chicken leg

Get ready for the sauce, and we'll do it in a bowl。

Chicken leg wash, mushroom warm water shampoo wash. The bowl is covered with a single one evenly on the chicken leg. Pickle for a few minutes. Retention of spares in the remaining sauce bowl。

In the kitchen, the larvae is covered with oil and preheated into chicken legs and pigs. Steaming is covered with pan caps for 5-8 minutes。

When the pot water is dried and the rest of the sauce continues to pour into the bowl, the chicken leg is turned over, the sauce is smoothed, the mushrooms are placed and the pan covers continue to suffocate for 15 minutes until they are fully cooked. Loads can be eaten。