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糖水店蒜蓉鸡尖的做法

更新时间: 2020-09-18 00:00:00     

主料:1500克母鸡;

调料:大蒜50克,35克酱油,料酒30克,生姜30克,20克大豆油;

步骤:

1、先将鸡内脏处理中,用水和鸡肉,餐具填充好;

2、把大蒜和生姜,捣碎相同数量;

3、生姜大蒜捣碎成相等的两部分,一是加入料酒,酱油和食用油适量,搅拌均匀;

4、一半倒在鸡肚子,涂在背部等外部剩下的鸡后;

5、腌好的鸡肉菜充满以及附近放置盛蒸水锅;

6、慢慢煮沸的水,大约两分钟后,再改用文火蒸约10分钟;

7、在蒸盘倒掉汁;

8、将锅洗净,烧热,倒入15克油,待油烧热,放调味料之前,炒,以中火不停地移动;

9、散发出香味,调汁用糖果盘。

关键词: 做法

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