Chicken leg roll with kelp

Chicken leg roll with kelp

Introduction:

"It's a delicious dish. It's worth a try!"

Production steps:

Step 1: thaw the chicken legs, feet, head and neck.

Step 2: cut the carrot into small pieces, wash, peel and shred.

Step 3: kelp knot bubble hair, open kelp knot, wash.

Step 4: remove all the drumsticks.

Step 5: spare the chicken leg bone, feet, head and neck. (these are used to make soup, which will taste more delicious.)

Step 6: put kelp on the chopping board, put proper amount of chicken leg and shredded carrot on one side of kelp, roll it up from the bottom, roll it solid when rolling, and then tie it with cotton thread.

Step 7: all rolled kelp and chicken leg rolls.

Step 8: slice ginger and garlic, prepare cinnamon, star anise and tsaokuo.

Step 9: heat the oil in the pan, stir fry garlic slices and ginger slices.

Step 10: add the leftover chicken bone and stir fry until dry.

Step 11: add a spoonful of white vinegar and a spoonful of cooking wine to dry.

Step 12: add 2 tbsp soy sauce, 1 / 2 tbsp salt, water, cinnamon, star anise and tsaokuo and bring to a boil.

Step 13: add kelp and chicken leg roll, cover and cook.

Step 14: turn off the engine when the water is almost dry.

Step 15: take out the kelp chicken leg roll, put it on the plate and pour on the soup. (when eating, cut it with a pair of scissors and pull it.)

Materials required:

Chicken leg: moderate amount

Kelp: right amount

Carrot: right amount

Ginger: right amount

Garlic: right amount

Cinnamon: moderate

Star anise: right amount

Tsaokuo: moderate amount

Soy sauce: moderate

Salt: right amount

White vinegar: right amount

Cooking wine: moderate

Note: the cotton thread is provided by myself. My cotton thread is reserved when I usually eat fans. There is also the cotton thread on the rice bag. When you remove the rice bag, you can keep a long one!

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Maotai flavor