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白斩鸡蘸料的正宗做法

更新时间: 2020-10-31 00:00:00     

1、姜葱蓉碟,姜葱的比例大概是三七或者四六,加盐,淋上滚烫的花生油;

2、沙姜蒜头碟,沙姜蒜头各一半,葱花少量,淋上滚烫花生油,再兑入生抽;

3、干葱头碟,干葱头拍扁,淋上滚烫花生油,再兑入生抽。

4、葱、姜洗净切末,蒜剁成茸,同放到小碗里,再加糖、盐、味精、醋、香油,用浸过鸡的鲜汤将其调匀

5、生抽四勺,姜末一勺,鸡汤一勺,少许糖、盐、味精、麻油、葱末或五香粉一点点。香菜洗净,盐水中浸泡杀菌,沥干,配鸡与蘸料,味道爽口.

关键词: 正宗 做法

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