How to do the lute leg, how to make the lute leg

The home practice of lute leg is as follows:Step 1: Wash the pipa legs to control the moisture, and cut them with a knife a few times to absorb the flavor.

Step 2: Put 2 tablespoons of cooking wine, 2-3 tablespoons of light soy sauce, a little pepper, 1 tablespoon of minced garlic, and a little shredded green onion and ginger in the pipa legs.

Step 3: Mix well and marinate for more than 1 hour.

Step 4: Put a little oil in the pan and fry the pipa legs until golden brown on both sides. (Fry over medium-low heat, remove the minced garlic from the chicken thighs and fry again.) ）

Step 5: Add white sugar and fry the sugar. Put star anise.

Step 6: Add boiling water, salt and marinated pipa leg and simmer for 15-20 minutes.

Step 7: Collect the juice. The delicious lute leg is out of the pot.

You guys can give it a try.

Pipa legs can be made into braised pipa legs, crispy fried pipa legs, fragrant roasted pipa legs, etc. 1. Braised pipa legs: 3 pipa legs, 1 spoon of dark soy sauce, appropriate amount of sugar, appropriate amount of rock sugar, appropriate amount of salt, 1 spoonful of cooking wine, 3 slices of ginger, appropriate amount of Sichuan pepper, 3 cloves of ingredients, 1 bay leaf, and a little fennel.

Wash the pipa legs and control the water, add sugar, dark soy sauce, salt, and cooking wine and grasp it well with your hands. Put it in the rice cooker and add ginger, spices, rock sugar, salt and cooking wine. Pour in an appropriate amount of water and boil for 40 minutes.

1. Braised pipa legs

1. Prepare ingredients: 3 pipa legs, 1 spoon of dark soy sauce, 10 grams of sugar, 20 grams of rock sugar, appropriate amount of salt, 1 spoon of cooking wine, 3 slices of ginger, 10 Sichuan peppercorns, 3 cloves of ingredients, 1 bay leaf, and a little cumin.

2. Wash the pipa legs and control the water, add sugar, dark soy sauce, salt, and cooking wine to taste evenly with your hands.

3. Put it in the rice cooker and add ginger, spices, rock sugar, salt and cooking wine.

4. Pour in water that is flush with the chicken thighs and cook for 40 minutes.

2. Crispy fried pipa legs

1. Prepare the ingredients: 4 pipa legs, 3 tablespoons of Orleans marinade, appropriate amount of fried chicken breading, appropriate amount of water, appropriate amount of oil.

2. Marinate the lute leg in Orleans, add an appropriate amount of water, mix well, and marinate for 24 hours.

3. Put the marinated pipa legs into the fried chicken breading and flour for the first time.

Mix with 100 grams of fried chicken flour and 100 grams of water to make a paste.

5. Soak all the pipa legs in the paste, scoop them up, drain a paste, and then put them in the fried chicken flour and coat them with flour.

6. Heat 8 layers of oil in a pot and fry for 10-15 minutes.

3. Grilled pipa legs

1. Prepare the ingredients: 6 chicken thighs, 1 green onion, 20 grams of ginger, 5 cloves of garlic, 15 grams of cooking wine, 3 grams of salt, 15 grams of light soy sauce, 10 grams of dark soy sauce, 1 teaspoon of five-spice powder, 10 grams of oyster sauce, a little white sesame seeds.

2. Wash the chicken thighs, drizzle them dry, put them in a basin, put in the chopped green onions, ginger, garlic and all the seasonings, grasp them evenly with your hands, cover them with plastic wrap and marinate them in the refrigerator for 4 hours.

3. Preheat the oven in advance, 220 degrees, top and bottom heat.

4. Line the inside of the baking tray with tin foil and place the marinated chicken thighs on top.

5. Put it in the oven, 220 degrees, medium layer, bake for 15 minutes, then take it out and turn it over, brush with oil, sprinkle white sesame seeds, and bake for another 15 minutes.

Fence legs, when we cook food here, we can first make it into a braised one, or we can make it into fried oil.

The home practice of lute leg is as follows:

Ingredients: 6 wild towns buried in pipa legs.

Excipients: 50 grams of old marinade, 5 grams of ginger, 2 star anise, appropriate amount of Sichuan pepper, appropriate amount of water.

Tools: plates, pots, chicken bone scissors, rice cookers.

1. Prepare the lute leg and the old marinade sauce.

2. After the pipa leg is completely thawed, cut it with chicken bone scissors to remove the bones, and there is no need to cut it into 2 halves.

3. Boil a pot of hot water, add the chopped ginger slices, star anise and an appropriate amount of peppercorns to boil, and then blanch the chicken thighs.

4. Cook until the chicken thigh meat changes color and there is no blood oozing out, remove and wash off the foam.

5. Blanch the chicken thighs and drain the water slightly.

6. Put the cooked chicken thigh meat and old marinade seasoning into the rice cooker, add an appropriate amount of water, and if the taste is light, you can put more water to sing the ants, which is just before the skin of the chicken thigh.

7. It is recommended to place the chicken thigh meat with the skin side up, the skin of the chicken thigh meat is tender, and the skin will not taste good if it is soaked in brine for a long time.

8. Select the steaming program of the rice cooker program, and the chicken thighs will be marinated in half an hour.

9. The color and flavor are beautiful, faster and more convenient than before, the marinated chicken thigh meat is taken out, and the marinade is also very good for mixing noodles.

Ingredients: 5 pipa legs;

Excipients: 1 slice of ginger; a pinch of starch; Chopped green onion to taste; corn oil 25 ml; 10 grams of cooking wine; Appropriate amount of water; 1-2 tablespoons of sugar; dark soy sauce 15 grams; 1-2 tablespoons of salt; a pinch of chicken bouillon;

1.Soak the lute legs in cold water for about 1 hour. Then rinse well. Two slashes on each side.

2.Put it in a pot, pour in water over the lute legs, cover the pot, bring to a boil over high heat, and blanch.

3.Once boiling, turn off the heat, rinse with cold water and drain. A slice of ginger.

4.In a clean, waterless nonstick skillet, pour in the corn oil, add the ginger slices, and turn on high heat. Heat the oil.

5.Add the lute leg and stir-fry. Fry golden brown on both sides.

6.Then add the dark soy sauce. Stir-fry to color the chicken thighs.

7.After coloring, pour in water, cover the chicken thighs, cover the pot and bring to a boil over high heat.

8.After boiling, pour in the cooking wine and stir well. Go fishy.

9.Then add sugar to enhance the freshness. Neutralizes saltiness. Stir well and continue to simmer over medium-high heat.

10.After simmering for 10 minutes, add salt to taste, stir well and continue to simmer.

11.Continue to simmer for 15-20 minutes, until the chicken thighs are soft and rotten, add a little chicken essence, or you can leave it alone. Freshness. Then turn the heat to high to reduce the juice.

12.When the soup has dwindled, place the chicken thighs on a plate.

13.In the pot, add starch water (add a little starch and stir with water) to thicken. Allow the soup to thicken.

14.Pour over the chicken thighs and sprinkle with chopped green onions.