Chicken leg in Swiss sauce

Chicken leg in Swiss sauce

Introduction:

"Swiss juice is from foreigner's sweet. Swiss juice is salty and sweet. It is very popular with children and meat lovers

Production steps:

Step 1: add ginger in water and bring to a boil. Put in the chicken leg marinated with pepper in advance and take it up in water.

Step 2: put the ice cubes on the chicken legs that have been soaked in water, which can make the chicken more refreshing.

Step 3: pour water, peanut oil, cooking wine, soy sauce into the pot, add chicken powder, tangerine peel, sugar and bring to a boil.

Step 4: put the chilled drumsticks into the boiling soup. Place the drumsticks on the same side and cook for 10 minutes inside and outside.

Step 5: cook outside for 10 minutes.

Step 6: cook for 10 minutes on both sides, bake for 10 minutes, then serve on the plate, and pour the sauce in the pot.

Materials required:

Chicken leg: moderate amount

Ginger: garlic

Tangerine peel: appropriate amount

Pepper: peanut oil

Chicken powder: cooking wine

Soy sauce: slice sugar

Note: after the cease-fire, chicken legs should not be put in the pot for too long, so that the meat will be very salty and thick, about 10 minutes.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: bitter