Shredded chicken with mushroom sauce
Introduction:
"There are four flavors of mushroom sauce from friends, spicy, spicy, original and New Orleans. When I opened it for the first time, I had a look at the New Orleans flavor. It was red in color. I thought it would be spicy, but after tasting it, I found that it was not spicy but sweet. I tried to use it to make hand torn drumsticks. The unique flavor of mushrooms really matched the drumsticks. My children enjoyed the big drumsticks by themselves. I just want to help people tear meat, gnaw bones and lick fingers
Production steps:
Step 1: prepare the ingredients.
Step 2: remove the fat from the chicken leg.
Step 3: add proper amount of water to the pot, add chicken legs and ginger slices
Step 4: appropriate amount of cooking wine.
Step 5: bring to a boil over high heat and cook for another five minutes to make the foam.
Step 6: take out the chicken leg and make more small holes on it with a fork.
Step 7: take a plate and spread it with mushroom sauce.
Step 8: put in the chicken leg. Then spread a layer of mushroom sauce.
Step 9: put into the steamer and steam over high heat for about 20 minutes.
Step 10: take it out and let it heat slightly.
Step 11: bone the chicken leg and tear it into strips.
Step 12: pour the soup and mushrooms on the chicken again.
Step 13: garnish with coriander.
Materials required:
Chicken leg: 1
Ginger slices: right amount
Mushroom sauce: right amount
Cooking wine: moderate
Salt: right amount
Note: try to get rid of the fat of chicken leg to get rid of the feeling of fatness.
Production difficulty: ordinary
Process: steaming
Production time: three quarters of an hour
Taste: slightly spicy
Chinese PinYin : Xiang Gu Jiang Shou Si Ji
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