Steamed chicken leg with white shellfish(bai bei zheng ji tui )

Steamed chicken leg with white shellfish

Introduction:

The steamed chicken leg of white beet is only a Kwai dish, and it is not subject to oil smoke. The most important thing is that this dish is fresh and slippery! In short, it's delicious!! Ha ha ha ~ ~ "

Production steps:

Step 1: all ingredients.

Step 2: boil water in the pan, put in the washed scallops and cook until the opening.

Step 3: Chop chicken leg into pieces, add ginger, oil, salt, soy sauce, flour, oyster sauce, and marinate for 10 minutes.

Step 4: cook the open scallops and put them on a plate for later use.

Step 5: spread the pickled chicken legs on the white shellfish.

Step 6: boil water in the pan, bring to a boil, put in the white shelled chicken, steam over high heat for 10 minutes. Sprinkle with scallions before leaving the pot.

Step 7: finished product drawing.

Materials required:

Chicken leg: 4

Baibei: half a catty

Ginger: a small piece

Onion: two

Salt: right amount

Oil: right amount

Raw powder: appropriate amount

Oyster sauce: right amount

Soy sauce: moderate

Note: steamed chicken leg with white scallop is fresh, so I don't need too much seasoning. I bought white scallop and used it immediately, in case of sand. I boiled it with boiling water and steamed it again.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Bei Zheng Ji Tui