Recipe: Dried plums with chicken legs

Home Cooking Recipe: Dried plums with chicken legs

Notes:

This dish has played the spirit of my food 瞎 瞎 瞎 ╮ ╯▽╰ (╯▽╰) ╭ I want to sauté the meat for a long time. The local supermarket can't buy the pork with the skin. The supermarket can't buy the three-layer five-flowers that are slightly thinner. However, the food is thought to be solved with chicken legs. Chicken thigh subcutaneous fat is just right for the plum dried vegetables. The dried vegetables are not chai. The chicken is soaked with the unique musk of the plum. It is delicious. In addition, for the sake of nutrition and health, I added carrots that I don’t like and frozen corn and green beans in the refrigerator. I can’t eat carrots too.

Ingredients:

Steps:

  1. Home Cooking Recipe: Chicken thighs to bones a little cooking wine, a half spoonful of salt, a spoonful of soy sauce, a spoonful of soy sauce, pickled for more than 20 minutes (there is no chicken, no absorption, no fear, keep it back)

    Chicken thighs to bones a little cooking wine, a half spoonful of salt, a spoonful of soy sauce, a spoonful of soy sauce, pickled for more than 20 minutes (there is no chicken, no absorption, no fear, keep it back)

  2. Prunes dried in warm water for more than 20 minutes.rCarrot diced

  3. Medium and small fired chicken drumsticks (do not put oil in the pan. The skin of the chicken skin is especially rich) until the golden skin of the chicken skin is released. The chicken skin is buckled into the bowl.

  4. Stir-fried carrots with the remaining chicken oil in the pot and then sauté the dried plums and stir-fry the remaining ingredients of the marinated chicken legs. (If you don't have a little salt, give a little bit of soy sauce. The dried vegetables have a salty taste. Don't put it or put it.)

  5. Stir-fry on the chicken leg and steam on the steamer for 20 minutes.

  6. Steamed and poured the juice into the pot. Add the corn starch to adjust the water starch.

  7. The plate is covered with steamed bowl. Turn over 180° and open the bowl. You can also save the sixth step. You don't have to check it~~O(∩_∩)O I am lazy.

Tips:

Chicken leg meat processing method: In foreign countries, because the blood of pig and beef is not clean, I often make chicken legs when I eat it. 20 chicken legs are back. I am used to picking bones first. I use a plastic wrap to pack the frozen bones. Chicken soup method: first cold water, bones, then warm water, then boil water for a few hours, add some onions and ginger, scented


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