Salted eggs, chicken-legs
By VicentaLakin
This dish was made for the swordsmen's children, and you left me a big pigeon the other day. All right, I ate it for you, I sent you pictures, you're addicted, you can meditate in your heart as if you were eating in your stomach。
Recipe Recommendations
- Chicken full leg a
- salted egg yolk two
- pepper appropriate amount
- pepper powder appropriate amount
- liquor appropriate amount
- salt appropriate amount
- Li Kum Kee's secret braised sauce appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Salted eggs, chicken-legs
1
The chicken's leg is covered in blood
2
Bones
3
We'll have a two-hour pick-up with salt and white pepper
4
Take two of those
5
Wrap it in the legs of the chicken, stick it tight with a cotton line, and wrap it in the film
6
And wrap it in tin paper
7
Ten minutes for the steam pot and ten minutes for the fire
8
Take out the cooler
9
Get in the oven, put on the red sauce
10
Fire 4-5 minutes, turn over, and brush red sauce, 3 minutes
11
You can cut it if you're cold
12
Here we goSalted eggs, chicken-legs Make Tips
The chicken legs should be marinated with appropriate salt, because the salted egg yolk is already very salty. When steaming, it will be completely absorbed into the chicken. Later, it will be smeared with braised sauce, which is salty.
The chicken legs are already cooked when steamed, and the red sauce is applied just to color. If you don't like it, you can cool and slice it directly after steaming.
The chicken legs are already cooked when steamed, and the red sauce is applied just to color. If you don't like it, you can cool and slice it directly after steaming.