Pancake rolled cured chicken
By EverettKutch
Ingredients: chicken legs,soy sauce,onion,spiced powder,oil,soy sauce,pepper,ginger,geranyl,sea salt
Recipe Recommendations
- chicken legs of 5
- pepper 1 tablespoon
- oil 50ML
- sea salt 3/4 tablespoon
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- spiced powder 1 tablespoon
- geranyl 2 tablets
- ginger few slices
- onion a
Steps for Pancake rolled cured chicken
1
Clean the chicken legs, remove the fat oil, and drain off the water.
2
Add the oil to the pepper and cook over low heat until the pepper bursts out of fragrance, and cool.
3
Pour the pepper and oil on the chicken legs, add sea salt and wipe well, and marinate in the refrigerator for 1 day.
4
Add onions, ginger, and fragrant leaves.
5
Add five-spice powder and soy sauce, marinate for another 2 days, turning several times in the middle to evenly taste the chicken legs.
6
The pickled chicken legs were tied with ropes and hung in a cool and ventilated place to dry (it took me 5 days to dry).
7
Put the air-dried chicken legs into a steamer and steam for 35-40 minutes over high heat.
8
Skin and bone the steamed chicken leg, and tear it into small pieces.
9
Bake a good cake.
10
Cut your favorite vegetables.
11
Use a pancake roll and you can eat it.