Stewed chicken leg(lu ji tui )

Stewed chicken leg

Introduction:

Production steps:

Step 1: prepare the required materials;

Step 2: wash the chicken legs, put them in cold water, bring to a boil, pour in scallion, ginger slices, large ingredients, a spoonful of cooking wine, boil them, skim the foam and take them out;

Step 3: rinse the chicken leg after it is fished out, and then prick numerous small holes on the chicken leg with toothpick to make it taste better; prepare 5 pieces of green onion, 3 pieces of ginger, 3 pieces of large ingredients, 3 pieces of fragrant leaves, and a small bag of stew ingredients for standby;

Step 4: put chicken leg and wing root in the pot, add most of the water, pour in the prepared spices, and then add a little salt, 2 tbsp soy sauce, 1 tbsp sugar, 3 tbsp soy sauce, 3 tbsp soy sauce. Bring to a boil over high heat and simmer over low heat for 1.5 hours. Sprinkle chicken essence in and out of the pot.

Materials required:

Chicken leg: 3

Chicken wing root: some problems

Scallion: 1

Ginger: several pieces

Ingredients: 5

Fragrant leaves: 3 pieces

Salt: 1 teaspoon

Soy sauce: 2 tbsp

Soy sauce: 2 tbsp

Sugar: 1 tablespoon

Cinnamon: 2 segments

Chicken essence: 1 teaspoon

Cooking wine: 2 tbsp

June soy sauce: 3 tbsp

Stew package: 1 small package

Precautions: 1. Soak in the marinade for a while before eating; 3. Don't put any marinade in the first time; 2. Put the stewed chicken drumstick soup into the freezer to freeze, and then continue to use the marinade next time; 4. Put more soy sauce and soy sauce in the first time, otherwise the taste will be weak; 5. Many people make this dish by stewing until the soup is dry, I put more water, and adjust it The material is a little heavy, the purpose is to save the soup for the next time when stewing chicken, the taste will be more fragrant, hehe

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Lu Ji Tui