Meat
By VicentaLakin
Recipe Recommendations
- glutinous rice 500G
- rice 100g
- chicken legs of 2
- indocalamus leaf appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt 5g
- soy sauce 50g
- cooking wine 10g
- white sugar 8g
- starch 5g
- shisanxiang 5g
- sesame oil 10g
- salty and fresh
- cook
- an hour
- ordinary
Steps for Meat
1
The rice and rice are mixed by 5:1 and are washed, soaked in sauce, perfume, sugar and appropriate amount of water, with no rice. All night
2
The chicken leg is cut into blocks and made of salt, soy sauce, wine, starch, 13 fragrances, ginger pickles for 30 minutes. Of course, you can have pork, but when you pack it, you have to pack it loose, and you have to wrap it tight。
3
There are many varieties of leaf, mostly reed leaves in the north, bound with horse grass, and thongs in the south. Take one or two leaves (one wide and two narrow). At a quarter of the head of the leaf, it is folded into a fight, and attention is drawn to the closing of the bottom, which is not allowed to leak rice。
4
Put some rice, not too much。
5
Put the pickled chicken in one。
6
Put some more rice, cover the meat, hold it down。
7
The left hand holds the bottom of the gill and the right hand presses the leaves from the middle。
8
The left hand folds the excess parts on both sides, and the extra leaf ends to the left。
9
Tie the folded thongs with cotton wire, and tie them tight。
10
Put the packs in the high pressure pan, fill them with water, and tighten them. The fire makes the pot open, continues the fire for 15 minutes, then the fire is five minutes, and the fire is finally off, 20 minutes, so the hood can be opened。