Black pepper chicken leg
By VicentaLakin
IT'S GOOD FOR BOTH OLD AND YOUNG, AND IT'S BETTER FOR WORKING PEOPLE. PREYS, CHICKEN Q SQUIRMS, SIPS, SIPS, SIPS, VEGGIES WITH RICE AND WATER, WITH CHICKEN LEG AND SAUCE, EVEN THE RICE IS AMAZING, AND COLLEAGUES ENVY IT WHEN EATING。
Recipe Recommendations
- chicken legs of 3
- Dried onion of 2
- shallots 3 pieces
- Jiang 1 block
- garlic 4-merous
- honey 1 tablespoon
- black pepper sauce 3 tablespoons
- Very fresh. 2 tablespoons
- oyster sauce 1 tablespoon
- cooking wine 1 tablespoon
- black pepper 1 gram
- salt 1 gram
- oil appropriate amount
Steps for Black pepper chicken leg
1
Food packs。
2
The legs of the chicken are cleaned, the water is immersed for 20 minutes and the water is dried。
3
Chicken leg to bone。
4
Make sure the chicken leg tastes better when it's made。
5
And the skin side. One for convenience, two for chickens。
6
Pickled chicken legs: very fresh two spoons, one spoon of wine, one spoon of platinum oil, one gram of black pepper powder, 1 gram of salt, ginger, garlic, onions and dry onions, evenly caught and salted for an hour。
7
Prepare a bowl of juice: 3 spoons of black pepper sauce, 1 spoon of honey, 6 spoons of water, evenly mixed。
8
The pan heats up a little bit of oil, the chicken skin goes down into the pot and turns to yellow, and the chicken leg to yellow on both sides。
9
The chicken skin has to be cooked first, so that it can be stymied, not overtook, and then turned back after it's gone to gold。
10
A small amount of oil and heat in the pan, and a little pickles and juice to make up the slag。
11
Boiled in a bowl of juice, covered in a chicken leg and turned over for three minutes。
12
Take out the chicken leg and start the fire and gather the juice to the bottom。
13
Pour it in the chicken leg a few times, fill it with sauce and fire, cut a plate and finish it。
14
The finished chart。
15
The finished chart。
16
The finished chart。Black pepper chicken leg Make Tips
1. The fresh chicken legs have the best taste and use frozen chicken legs to ensure that they are immersed in and soak in blood. 2. When the chicken leg is removed from the bone, it is necessary to place more holes in the fork, both to ensure the taste of the salt and to prevent the retort after the frying. Since salt is rarely added to salt, the heavier friends may choose to increase the amount of salt appropriately. 4. The fire during the chicken leg is kept on fire, the ham is incalculable and the length of the small fire results in a loss of water from the inside of the chicken leg. Five, after six minutes of cuisine in the sauce, the chicken leg is taken out and the juice is collected. Six: Don't take the soup too dry, it's better to leave a little juice on the chicken。