1. After the chicken legs are washed, drain the water, marinate for more than 8 hours with 3 grams of salt, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, and 2 slices of lemon.
2. After washing the shrimps, absorb the moisture with absorbent paper
3. Chop into shrimp paste, mix with cooking wine, white pepper, cornstarch, and salt, then pick up the shrimp paste with your hands and beat it to stickiness.
4. After cutting the upper half of the chicken thigh with a knife, deboning, then cut off the bones, leaving the face broken.
5. Stuffed shrimp into the chicken thighs. Put in the basin
6. Put cold water on the steamer, sprinkle some shredded ginger and green onion on top. The fire for 20 minutes.
7. When it’s cool, go for the shredded ginger and green onion
8. When the oil temperature in the pot rises to 5 minutes hot, pass the oil over the chicken thigh skin side down.
9. Wait until the skin is golden brown, pick it up and put it on the blotting paper to absorb the oil.
10. Just blanch the decorated broccoli with boiling water
Tips:The ingredients are almost steamed, just pass the oil, and control the oil temperature.
