A list of the contents of this article:

Thirteen spiced chicken legs

Cut the chicken leg into two pieces, throw it into a large bowl, add the right amount of salt and thirteen incense, marinate for an hour (longer and better). It wouldn't be better if you could marinate overnight. In that case, just add a little of the thirteen incense and sprinkle evenly on both sides of each chicken leg. Even if the marinade is very short, do not add too much, the taste of thirteen incense is very channeling. If you add too much, it won't taste bad, but it will give people the illusion that you are eating curry.

Ingredients: chicken leg 500g, onion, ginger and garlic 10g, light soy sauce 10g, salt 5g, chicken essence 5g, cooking wine 10g, thirteen fragrant 5g, bread bran 10g, egg liquid 30g, oil 10g, dried pepper 10g, pepper 5g, starch 10g. Wash the bought drumsticks and put them in a bowl for spare. Put a lot of bamboo sticks together and tie the chicken legs hard to make it easy to taste. After tied up, add spring onions, ginger and garlic and soak in the wine.

Ingredients: appropriate amount of chicken leg, cooking wine, rock sugar, oyster sauce, soy sauce, light soy sauce, onion and garlic, cinnamon, pepper, star anise, salt, chicken essence, thirteen fragrances. Prepare some drumsticks, wash them clean and scratch the surface with a flower knife. Put the chicken legs into the pot with cold water, add the right amount of cooking wine, and then control the water. Set aside. Pour a little oil into the pan, add the right amount of rock sugar and stir-fry until jujube red.

How to make stewed chicken leg in pressure cooker

1. Prepare ingredients: chicken legs, sliced ginger, cooking wine, light soy sauce, soy sauce, salt, water or stock, etc. Wash the chicken legs and put them in a pressure cooker and add the right amount of water or stock. Add sliced ginger, cooking wine, light soy sauce, soy sauce and salt and stir well. Cover the pressure cooker, boil over high heat and simmer over low heat. Keep high pressure for about 20 minutes. After the stew is finished, open the lid of the pot after the pressure is reduced, remove the drumsticks and enjoy.

2. Preparation materials for stewed chicken in electric pressure cooker: 500g chicken leg, right amount of ginger, right amount of spring onion, right amount of cooking wine, right amount of salt, right amount of light soy sauce, right amount of soy sauce, right amount of sugar, right amount of clear water. Wash the chicken leg and cut it into pieces, add the right amount of cooking wine and marinate for 10 minutes. Put sliced ginger and green onions in the inner tank of the electric pressure cooker and add the pickled chicken pieces. Add the right amount of salt, light soy sauce, soy sauce, sugar and water, and the amount of water should not exceed that of chicken.

3. Wash the drumsticks. Cut the onions and garlic well. Make a sauce of minced garlic, sugar, soy sauce and cooking wine (or minced ginger). Pour it on the chicken legs and marinate for more than 30 minutes. Add oil to the bottom of the pot and add sliced garlic and green onions evenly. Add drumsticks. Set the pressure cooker to 10 minutes. Turn back to the heat preservation key for 5 minutes, open the air valve and boil slightly. Open the lid and continue to cook the chicken legs until the juice is received. Done.

4. Boil a large pot of water, bring it to the boil, put it into the drumstick and copy it until it is uncooked. It is estimated that it will take about 3-4 minutes. Don't cook too long. Remove the chicken legs, pour out the water, add water to the pressure cooker, pour the foamed Codonopsis pilosula, shiitake mushrooms and other seasoning into the pot, in order to make the chicken more crisp, add a small amount of salad oil or lard. Cover the high-pressure pot, heat until the pressure cooker begins to steam, then reduce the heat and simmer for 30 minutes.

5. Step 1 of stewing chicken legs in pressure cooker: thaw chicken legs in water, cut potatoes, and slice onions, ginger and garlic. After thawing, the drumsticks were cut twice to taste. Pour oil into the pressure cooker and pour onions, ginger, garlic, chili, rock sugar, Hawthorn, stew (common cinnamon, star anise, tangerine peel, etc.) into light soy sauce, soy sauce, cooking wine, salt and cumin powder.

Curing method of self-made barbecue kebabs

1. When you barbecue and pickle mutton kebabs, you need to prepare mutton, five-spice powder, cumin powder, ginger, salt and other seasonings. First, wash and cut the mutton into pieces, chopped onions and sliced ginger. Add appropriate amount of five-spice powder and cumin powder to the chopped mutton, add onion and ginger, then add sugar and cooking oil, stir well and marinate for half an hour.

2. Ingredients: 1 pound of meat, 1 tablespoon of oyster sauce, appropriate amount of cumin, 1 tablespoon of cornflour, 1 tablespoon of light soy sauce, 1 tablespoon of wine, 1 teaspoon of salt. Cut the fat into small pieces. Add 1 tablespoon light soy sauce. Add 1 teaspoon salt. Add 1 teaspoon of sugar. Sprinkle with cumin powder. Add 1 tablespoon oyster sauce, cooking wine, like spicy food and add some chili powder. Add some cornflour and marinate for half an hour. Bake at 180 degrees for 25 to 30 minutes.

3. Put the above ingredients into the chopped meat strips, mix well, marinate for 10 minutes, and then bake with bamboo sticks. Formula: thirteen fragrance 100 grams, monosodium glutamate 70-90 grams (99% freshness), refined salt 36 grams, special fresh No. 1 package, ginger, chives 40 grams, white sugar 7 grams, pine meat powder 25 grams, red summer starch 250 grams. Put all the above ingredients into the chopped fresh meat strips, mix well, marinate for 15 minutes, or roast in strings.

Raw materials: pork, onion, onion, ginger, light soy sauce, soy sauce, salt, pepper, chicken juice, cumin, barbecue, five spices, monosodium glutamate. Slice the pork (choose the front leg of the pig) and put the onions, onions and sliced ginger into the sliced meat. Add light soy sauce, half tablespoon soy sauce, half tablespoon oyster sauce, right amount of chicken juice, salt and black pepper. Add another spoonful of cooking oil and mix well and marinate for two hours.

Practice 1 diced pork, diced pork with chives, diced pork with very fresh soy sauce, fresh cut soy sauce and brandy for half an hour 3 soybean oil cumin powder sweet noodle sauce mixed into oil 4 kebabs brushed on meat, put on fat and thin 5 brushed with mixed soybean oil, baked several slices of steamed bread 6.

6. 200g mutton hind leg meat, 4 tablespoons barbecue meat powder, right amount of salt, right amount of sesame, half of onion, right amount of light soy sauce, right amount of egg, 2 tablespoons of oyster sauce, right amount of edible oil. Wash the mutton and cut it into small pieces. Then mix in the right amount of salt, onions, oil consumption, cooking oil, bacon and an egg, then seal with plastic wrap and marinate in the refrigerator for half an hour.

Barbecue prescription

1000 grams of eel slices, 17 grams of salad oil, 10 grams of cooking wine, 5 grams of salt, 10 grams of balsamic vinegar.

The ribs are ready first, put in a large basin (box), then pour in light soy sauce, soy sauce (for coloring), barbecue sauce (Li Jinji or South Korea), cooking wine and their own ground pepper powder, stir well by hand, seal the surface, and put them in the refrigerator overnight, or pickled in the morning, and burned at night, mainly to taste the ribs, the time is not too long, the meat will go bad, the time is too short, it is not good enough, but it is OK.

Formula 1: 5 packets of fresh Xinjiang mutton stuffing (made in Wuhan), monosodium glutamate (99% freshness, all of the following freshness) 70LV 90g, refined salt 36g, special fresh No. 1 package (made in Wuhan), ginger, chives (chopped fine) each 40g, white sugar 7g, meat pine powder 25g, sweet potato starch 250g.

The step formula of northeast barbecue should be: cutting + pickling + roasting + spreading + brushing sauce + eating. Because of brushing sauce, the overall barbecue taste is strong, the taste is layered, and it should belong to Maotai flavor. Individuals are not particularly able to eat heavy food, so I don't want to put too much seasoning like five spices, black pepper, but still want to eat a little mutton.