Health benefits
White sugar: low protein
Ingredients
Frozen chicken legs ( 16 pieces ) | Lee Kum Kee Dark Soy Sauce ( About two bottles ) |
Long rope ( four sections ) | Yellow wine ( Two spoons ) | White sugar ( Three to five spoons ) |
Teach you how to make sauced chicken legs
1. Put the chicken legs in water to melt the ice, clean them, and squeeze them into a string of four with a rope
2.Just hang it like this, let it cool and dry, and let it dry in the sun for a day
3.Then put it into the sauce basin and soak in dark soy sauce
4.Turn it over the next day, and usually sauce it for two to three days (not more than 48 hours, not more than 72 hours, otherwise it will be too salty).My chicken legs were marinated for 60 hours
5. When the time is up, usually take it out at night to drain the soy sauce, dry it in the sun for three days, and then Keep in the refrigerator and eat as you go
6. Take the sauced chicken legs out of the refrigerator and keep at room temperature Leave it for 15 minutes, chop the chicken legs into thick slices, and steam three to five sauced chicken legs in a pot at a time
7.Sliced chicken drumsticks
8.Clean briefly with water p>
9.Put it in a basin and put rice wine
10.Put sugar
11. Steam in a pot over water for about 15 to 20 minutes
12.After steaming, pour out the blanching juice.It will not freeze when cold
13.A picture of the finished product
Tips
1.After the chicken legs are thawed, the water must be dried
2.It is better to add sugar when steaming.You can decide how much to add
3.Be careful when splitting the chicken legs.Chopped together
4.How much sauce for the chicken legs is up to you
5.The dark soy sauce should be chosen with good ribs and the sauce will be delicious.I used Lee Kum Kee dark soy sauce
6.Sauce Don't leave the chicken legs in the refrigerator for too long, as they will become soft and difficult to slice.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
