Because of the recent start of private kitchens, the dishes made will be more elaborate banquet dishes. The idea of making this dish was actually accidental. I bought materials in a wholesale shop that sold all kinds of spices, and posted a poster of a semi-finished product of salted yellow duck rolls in a conspicuous position. I really don't like the food we eat in the restaurant is the same factory smell, as well as the rich additives and flavors. This kind of dish can be tried at home, slightly complicated, and the technical content is slightly higher, but as long as there is patience and care, the effect of the dish must be very beautiful.
Remove the chicken legs, pay attention to keep the chicken skin intact, do not puncture. Trimmed into a complete square. Spread evenly with salt and pepper, and paste the bottom.
Put the plastic wrap on the table, place the chicken skin down, knead the egg yolk, put it in the middle, pick up the side of the wrap film, slowly gather the chicken legs in the middle, roll it into a roll, and grab the plastic wrap at both ends. Scroll repeatedly to make it firm and tie the knot.
Use a needle tip to poke some small holes in the roll to prevent it from bursting during steaming. Steam in a steamer for 10 minutes to shape. Take it out and let it cool down. (preferably refrigerated overnight)
Remove the chicken roll and remove the plastic wrap. Brush the pork sauce and bake it in the oven at 200 ° C until the surface is colored. (Every time the pork is slightly dry, take it out and brush it once, it takes about three times to taste it better).
Take it out and let it cool down.
1. You can also make with duck legs, but don't choose old duck legs, too tight.