糟卤鸡腿/Chicken Leg with Pickle Sauce

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大鸡腿2 个

糟卤半瓶

鸡腿去骨用棉线扎起来成筒状,上锅大火蒸15分钟或用筷子插入鸡肉流出的水是清的没有血水为止。

煮好的鸡腿放凉,倒入糟卤没过肉隔天切片就可以吃了。

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2 Large chicken legs

Superior Pickle sauce half bottle

Cut the bone out of the chicken legs, use cotton thread roll them up into a tube-shaped, Steam over high heat for 15 minutes or insert a chopstick into it and the water is running clear with no blood.

Let chicken cools down, pour pickle sauce to cover the meat and they can be eaten the next day.

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