Chicken legs

1

Choosing fresh chicken legs, slitting bones, removing cots。

2

for every 1000 g of chicken legs, 54 g plates of roasted chicken and pickled chicken and 100 g of ice water were added。

3

First, water (cool or cool water) and pickles are mixed into pickled fluids, mixed into chicken leg meat (recommended to use a solid pocket, seal, roll over the table, until the juice is absorbed)。

4

The chicken, which is made with pickled chicken, is quenched in the freezer room of the fridge (recommended to be salted for 12 to 24 hours, with the best flipping every two hours)。

5

Steam first and then fry first, evaporate the salted chicken leg for about 10 minutes to above 72°C in the centre; and make six to eight minutes in the oil pan to yellow on the surface with flexibility depending on the size of the meat and the temperature of the oil。

This product is easy to operate and has delicious taste. The whole process takes only 30 minutes and can be taken at home at any time. It is convenient and hygienic, and is deeply loved by children.
During the steaming process, there is no need to add any spices and do not take too long. It takes about 10 minutes to fully taste the marinade.
Think that the steamed meat is in a semi-cooked state, so don't roll too many times during the frying process, fry one side and fry the other side until golden.
It is best to allow the marinade to be fully dissolved in the water and have no granules.
After preparing the solution, roll and knead it so that the solution can enter the meat quickly and be completely absorbed.