Steam pans, Orléans
By VicentaLakin
Recipe Recommendations
- chicken legs of 3
- Orleans barbecue powder 2 tablespoons
- corn starch 2 tablespoons
- pepper 2g
- soy sauce 3 scoops
- oyster sauce 1 scoop
- ginger powder 2g
- cooking wine 2 tablespoons
- slightly spicy
- steamed
- an hour
- ordinary
Steps for Steam pans, Orléans
1
Chicken leg wash clean bone。
2
Put some blood on it and suck out the excess water with a kitchen napkin。
3
It's better to cut a few blades across the chicken than to cut the skin。
4
It's personal, it's spicy。
5
Put all the spices in the chicken and get them all right。
6
Pickery is at least an hour, and better be in the fridge overnight。
7
A roll of tin paper. Get out of the way。
8
Cold-water pan, steam 30 minutes after steam. Take it out and don't rush it. The chicken will spread. When it's completely cooled, it opens to the preferred thickness。
9
I'll just put on two fragrance leaves。