Golden leg with wine

Brewing golden leg method:

Raw materials for making golden leg of wine brewing

Jinhua cooked ham has 750 grams of Zhongfeng, 250 grams of wine, 50 grams of sugar, 75 grams of Shaojiu and 25 grams of wet starch.

Making steps of wine golden leg:

Peel the ham and cut it into thin slices. Take 10 slices of ham, mix them into the wine to make them trumpet shaped, and put them in a small plate. Arrange the slices of ham in a bowl, add sugar and Shaoxing wine, then use wine to make the bottom, seal it with preservative paper, steam it with ham roll for 20 minutes. Put the steamed ham slices on the plate, put the original juice into the pot, heat and thicken them, roll the ham around the edge, and pour the original juice.

Characteristics of golden leg of wine brewing:

Sweet but not greasy, sweet in salty, such as with fresh lotus steamed better.

Golden leg with wine

Jiuniang golden leg is a famous traditional dish in Jiangsu Province, belonging to the Jiangsu cuisine. Sweet but not greasy, sweet in salty, such as with fresh lotus steamed better. Peel the ham and cut it into thin slices. Take 10 slices of ham, mix them into the wine to make them trumpet shaped, and put them in a small plate. Arrange the slices of ham in a bowl, add sugar and Shaoxing wine, then use wine to make the bottom, seal it with preservative paper, steam it with ham roll for 20 minutes. Put the steamed ham slices on the plate, put the original juice into the pot, heat and thicken them, roll the ham around the edge, and pour the original juice.

essential information

Dish name: Wine golden leg Cuisine: Jiangsu cuisine

Features: sweet but not greasy, sweet in salty, such as with fresh lotus steaming better.

Food materials

Jinhua cooked ham is 750 grams per piece. 250 grams of wine, 50 grams of sugar, 75 grams of Shaojiu, 25 grams of wet starch.

Production process

Peel the ham and cut it into thin slices. Take 10 slices of ham, mix them into the wine to make them trumpet shaped, and put them in a small plate. Arrange the slices of ham in a bowl, add sugar and Shaoxing wine, then use wine to make the bottom, seal it with preservative paper, steam it with ham roll for 20 minutes. Put the steamed ham slices on the plate, put the original juice into the pot, heat and thicken them, roll the ham around the edge, and pour the original juice.

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