Salted egg yolk chicken leg roll

Salted egg yolk chicken leg roll

Introduction:

"This dish is made for children's shoes of Jian Jian warship. As a result, you stood me up that day. Well, I ate it for you and sent you photos. You've always enjoyed it. You can also meditate in your heart, just like eating it in your stomach."

Production steps:

Step 1: soak the chicken leg in blood water and wash it

Step 2: eviscerate

Third step: salt, Baijiu, pepper and pepper powder, and then put in the bag for two hours.

Step 4: take two salted egg yolks

Step 5: wrap in the chicken leg, tie tightly with cotton thread, and wrap with fresh-keeping film

Step 6: Pack tin foil again

Step 7: heat the steamer for 10 minutes, turn off the heat and simmer for another 10 minutes

Step 8: take out and cool thoroughly

Step 9: put it on a baking plate and coat it with Li Jinji's Secret braised sauce (I forgot to shoot it)

Step 10: heat for 4-5 minutes, turn over, brush with the sauce, 3 minutes

Step 11: cool and cut

Step 12: serve

Materials required:

Chicken leg: one

Salted egg yolk: two

Pepper: right amount

Pepper powder: right amount

Baijiu: moderate amount

Salt: right amount

Li Jinji's Secret braised sauce: right amount

Note: chicken leg salting to the right amount, because the salted egg yolk has been very salty, steamed when the whole infiltration into the chicken, will also be coated with soy sauce, all salty. When steaming chicken leg, it's well done. Apply the sauce just for coloring. If you don't like it, you can cool it and slice it directly after steaming

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh