The selection of chickens is generally about a catty and a half. Chicken of this size tastes good and is very easy to cook. Be careful and clean when solving problems. Ginger and onion are important accessories of this dish. If the onion is cut into proper amount of Beijing onion, Jiang Ye can cut it into pieces. Be sure to choose ginger. In order to taste better, the chicken should be coated with a thin layer of edible salt from the inside out, not too much, marinated for a while, then stuffed with some ginger and garlic, and the rest should be covered on the whole chicken surface.

Soak the chicken leg in advance to remove blood, change the water twice in the middle, and then remove the bone to get the meat. The chicken leg meat is about 200g g. Cut the chicken leg right in the middle with a knife, guide the meat from the small head to most of it, and then cut it off with a knife. If it is inconvenient, you can also cook it with bones, cut the meat into small pieces of uniform size and control the water for later use. Tie the scallion into a knot, and roll the bean curd, minced scallion and ginger, sesame oil and pepper evenly with a spoon. Then add rice wine, soy sauce, sugar and onion, add controlled drying chicken, mix, cover with fresh-keeping bag and marinate for 2 hours.

Remember that in order to keep the meat fresh and tender, it is not necessary to control the steaming time for too long. Another name of Nannai is red sufu, which is a kind of tofu with bright red and yellow inside. It has a unique fat fragrance, mellow taste and a little sweet. Paired with nutritious and healthy chicken leg meat, it is delicious, invigorating spleen and appetizing, promoting blood circulation and removing blood stasis, strengthening tendons and bones, and delicious without getting angry. You can choose chicken legs, chicken legs, chicken wings and other parts to make according to your personal preferences. Steam in a cage for two hours and buckle it on a plate when eating.

Chicken 1000g, a small amount of Pleurotus ostreatus. Seasoning, 2 tbsp oil consumption, 1 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp soy sauce, 1 tbsp water starch, a small amount of ginger and garlic, and a proper amount of salt and pepper. Marinate chicken slices, cooking wine soy sauce, soy sauce, oil consumption, pepper, salt and water starch (very important for chicken tenderization) for 20 minutes. Add the processed Pleurotus ostreatus, wrap it with lotus leaves, steam it in an electric steamer for 20 minutes, and sprinkle with chopped green onion. Light soy sauce and oil are salty, so reduce the amount of salt.