Black Pepper Chicken Drumsticks
1.
Prepare the ingredients you need, very simple, 8 chicken shanks, 1 bag of black pepper sauce. I made 3 servings. If there are too many people in the family, I need to add more ingredients. I have mixed black pepper sauce. If you don’t have it, you can adjust it yourself: 2 tablespoons of oyster sauce + 3 tablespoons of light soy sauce + half a tablespoon of dark soy sauce + 2 tablespoons of chopped onion + 1 teaspoon of black pepper + 1 tablespoon of salt
2.
I bought chicken shanks a few days ago. I didn't eat it after I came back. I threw it in the refrigerator and froze it. I need to take it out to thaw in advance. Clean up impurities and remaining chicken wings and hair, clean the blood, and put a knife on both sides to facilitate the taste of the chicken legs.
3.
Put the chicken shanks in a large bowl, add a half of the black pepper sauce and grab them with your hands. Marinate for 30 minutes to make the chicken shanks easier to taste.
4.
Then prepare some scallions, ginger slices, and garlic slices. You can leave it alone, but I think some ginger can get rid of the smell of chicken legs.
5.
Heat the wok without adding any oil. Turn the chicken shanks with the skin side down, turn to a low heat, and slowly fry out the fat of the chicken legs. Take care, don’t fry them, and fry the chicken shanks until they are golden on both sides. . It is best to use a non-stick pan for frying chicken drumsticks, or you can use an ordinary pan. It won’t stick to the pan if you heat up the drumsticks before putting them on.
6.
When the chicken shanks are fried, add 3 tablespoons of cooking wine to remove the fishy smell. Do not cover the lid after adding the cooking wine. If you add a lid, the fishy smell will be simmered in the pot and will not evaporate. With the volatilization of the cooking wine, the fishy smell of the chicken legs also volatilizes with the alcohol.
7.
Then add an appropriate amount of water, almost as much water as the chicken wings. Don't add too much water, too much water will easily dilute the seasoning, and too little will cause it to stick to the pot.
8.
Add the sliced ginger, green onion, and garlic slices, turn to medium-low heat and simmer for 20 minutes. When the time is up, open the lid and pierce it with a chopstick to see if the chicken legs are soft. If it is not tender enough, continue to simmer for a while.
9.
After the chicken shanks are simmered, turn on high heat to collect the juice. When the thick is received, turn off the heat, serve and sprinkle with chives, and serve! The black pepper flavor is fragrant and strong, and the chicken legs are soft and tender. It is a very delicious dish.
10.
If the child loves to eat meat, just make this dish, it is not enough to eat the soft flavor, 5 chicken thighs can be eaten all at once.
