Pipa legs 6 pieces Soy sauce 1 tablespoon
Cornstarch One tablespoon Cooking wine 1 scoop
White sugar 2 scoops White pepper 1 scoop
Onion 1 paragraph Ginger piece
Preserved eggs 2 Salt A little
How to make Songhua Chicken Legs #松花鸡鸡#盛年 broccoli·Yi Nian Taste Illustration 1

Step 1

Wash the pipa legs and drain them with kitchen paper. # Songhua Chicken Legs# shengnianjinshi·reminiscent of the new year Illustration of how to do it 2

Step 2

Shave off the chicken thigh bones. Try to keep the chicken skin intact. # Songhua Chicken Legs# Shengnian Jinshi·Reminiscent of the New Year Illustration of how to do it 3

Step 3

Marinate with salt, soy sauce, cooking wine, sugar, and white pepper for 2 hours.# Songhua Chicken Legs# shengnianjinshi·reminiscent of the new year Illustration of how to do it 4

Step 4

Peel the preserved eggs and cut into 4 pieces. #松花鸡丝#盛年精品 · reminiscing about the new year Illustration of how to do it 5

Step 5

Take the tin foil, mix the chicken thigh meat and cornstarch evenly, place it skin side down, and place the preserved egg pieces in the middle. # Songhua Chicken Legs# shengnianjinshi·reminiscent of the new year Illustration of how to do it 6

Step 6

Use chicken thighs to press the preserved egg pieces. # Songhua Chicken Legs# shengnianjinshi·reminiscence of the new year Illustration of how to do it 7

Step 7

Wrap the tin foil tightly and poke some holes in the tin foil. # Songhua Chicken Legs# shengnianjinshi·reminiscence of the new year Illustration of how to do it 8

Step 8

Put ginger, green onions and cooking wine into cold water and bring to a boil. Place the tin foil roll on the steamer, cover and steam for 20 minutes. Turn off the heat and refrigerate for 4 hours before eating. Cooking Tips for Songhua Chicken Legs

Those who like smoked flavor can put the chicken drumstick rolls on the rack and put the rack in the pot. Place some peppercorns under the shelf with tinfoil and heat the pot to smoke.