1. Material:
3 bamboo shoots, 2-3 chicken legs, 3g salt, 0/0g soy sauce/kloc, 6g pepper, and yellow wine? 10g, starch 10g? 2 millet peppers, 3g oil, leek 1, ginger 1.
Second, the specific approach:
1 First, wash the dried bamboo shoots with salt and soak them in clear water until they are completely elongated.
2. When soaking dried bamboo shoots, wash the chicken legs and remove the bones, cut the meat into small pieces, and shred the onion and ginger.
3. Then add 3 grams of salt and soy sauce to the chicken leg? 10g, pepper? 6g, yellow wine? 10g, starch 10g? Grab well, marinate for 10 minute, then add 3g oil and mix well.
4. After the bamboo shoots are completely stretched, cut them into small pieces for later use.
5. Then add water to the pot and blanch the bamboo shoots with boiling water.
6. Then start the pot again and drain the oil. The oil temperature is about 50% hot. Add the marinated chicken leg meat, gently open it and fry until golden brown.
7. Leave a little oil at the bottom of the pot, stir-fry shredded onion and ginger with low fire, and add oyster sauce, soy sauce, yellow wine and appropriate amount of water in turn.
8. Pour the fried chicken into the pot and bake for 5 minutes.
9. After cooking for 5 minutes, add bamboo shoots 15 minutes, add salt to taste, and finally sprinkle with millet pepper and shallots. Serve.
10, let's eat.
Tips for making roasted chicken legs with bamboo shoots;
1. I soaked the dried bamboo shoots for 4 hours to make them more elastic and remove the salty taste.
2. If winter bamboo shoots are used, it is best to peel and burn them now to keep them fresh and tender to the greatest extent. When we need to cook, peel them and wash them first.