Chicken steak with black pepper: Holiday lunch of petty bourgeoisie

Chicken steak with black pepper: Holiday lunch of petty bourgeoisie

Introduction:

"On Sunday, sleep until you wake up naturally and enjoy the slow life leisurely. A cup of tea, a novel, a few wisps of breeze, pleasant morning. Lunch also continues this sentiment, a black pepper chicken steak, a bowl of cucumber salad, a cup of sour plum soup. It's simple but delicate. It's pleasant to watch and delicious to eat. I like such a slow life more and more. "

Production steps:

Step 1: ask the master to remove the bone and wash the chicken leg.

Step 2: hammer the chicken leg loose with the back of the knife.

Step 3: put chicken leg into the cooking basin, add soy sauce, cooking wine, black pepper and sugar to marinate, about 15 minutes.

Step 4: heat the pan with oil, fry the side with chicken steak first.

Step 5: fry the chicken steaks in medium high heat until golden brown. Turn the chicken steaks over. First, fry the chicken steaks in high heat until the other side is golden yellow. Then, fry the chicken steaks in medium low heat for about 10 minutes.

Step 6: take out the fried chicken steak, put it on a plate and cut it into pieces.

Materials required:

Chicken leg: 4

Cooking wine: 1 tbsp

Sugar: 1 teaspoon

Soy sauce: 2 tbsp

Black pepper: 1 teaspoon

Cooking oil: 1 tbsp

Note: the key to chicken steak is the control of the fire. When frying, first use high fire, then turn low fire to slow fry. This fried chicken steak can be burnt on the outside and tender on the inside. Pickled chicken soup can be added a little black pepper, it will be cooked into a sauce.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh