I really like to eat all kinds of steamed meals with real kung fu. The nutrition is not very greasy. After doing a week without re-sampling, I also started to add new dishes to my table with my favorite fast food brand.
The whole leg of the chicken is deboned, washed, and then scraped with a knife back, and cut into small pieces; the mushrooms are washed and sliced, and spare.
Cut the chicken leg meat, put a proper amount of cooking wine, soy sauce, raw flour, salt, up to the barbecue flavor powder, evenly, marinate for more than 30 minutes
Swinging plate: Spread a layer of shiitake mushrooms on the bottom of the plate (you can also lay more), spread the chicken on top, and sprinkle some mushrooms on the top.
After the water is opened, place the plate on the steaming rack, cover the lid, steam for 10 minutes, sprinkle a small amount of salt, stir, steam for about 5 minutes, and then serve.
A. Pickling time should not be less than 30 minutes. B. When steaming for about 10 minutes, be sure to open the lid and turn over the chicken and mushrooms, which will better blend the flavors of the two together.