Steamed chicken breast, chicken leg and pork

Steamed chicken pecs, chicken hogs and porks feel very full, as if three different species of meat had been carefully processed, with water, elasticity, aroma, chewing energy, and a warm surface, leanness and softness. The meatloaf is clearly coloured and tasted outwardly inward. It's good to have a bite at a different level, with three pieces of meat, each of which has a swing。

Recipe Recommendations

Chicken breast with skin appropriate amount
Chicken leg with skin appropriate amount
pork stuffing appropriate amount
the cranberry appropriate amount
raisins appropriate amount
salt appropriate amount
black pepper appropriate amount
Kazhen fans appropriate amount
butter appropriate amount
Sage appropriate amount
chicken powder appropriate amount

salty fragrance
roast
an hour
senior

Steps for Steamed chicken breast, chicken leg and pork

Surplus fat will be removed from the chest of the leathered chicken, and the chicken leg will be replaced with a bone knife and a pickle will be replaced。

Powder, chalk powder, raisins, cranberry, salt, peppers, chicken powder mixed in a flat mix, covered in chicken leg and covered in rolls。

Treatment of chicken breast: salt, pepper, carcass pickled in the chest of the chicken, with chicken breast and chicken-legged pork rolls placed in the pan for 10 minutes。

The meatloaf is made out of a flat pan to the top colour, with rat weed butter painted, roasted in a steam oven of 250 degrees for 5 minutes, coloured out, cut to the right size, plated。