Xue Li Ji tui

Cuisine: Zhejiang Cuisine Taste: Salty and Fresh Price: 10-40 yuan Features: White as snow, loose and waxy outside, beautiful and delicious. Ingredients: 600g of chicken leg, 100g of egg white, 10g of Chinese kale, 50g of radish, 10g of ginger juice, 10g of shallot, 15g of yellow wine, 20g of soy sauce, 2g of salt, 2g of monosodium glutamate, 15g of starch (broad bean) and 70g of lard (refined). Production method: 1. Cut the chicken legs one by one with a knife from top to bottom for 3/4, turn the meat over, chop the chicken bones and muscles with the root of the knife, chop a few small holes, and put them into a deep dish. 2. Add salt, yellow wine, monosodium glutamate, onion, ginger juice and soy sauce to the chicken leg for about 15 minutes. 3. After pickling, pinch it into a whole leg shape, steam it in a steamer, take it out, and pour out the original juice for later use. 4. Wash the leaves of Chinese kale, arrange them, and cut them into filaments. 5. Shredded shredded kale leaves are fried in a 50% to 60% hot oil pan, and then taken out. Drain the oil, sprinkle with appropriate amount of refined salt and monosodium glutamate, and mix well to serve as vegetable floss. 6. Wash the radish, carve it into the shape of "golden rooster independence" or "golden rooster crowing", put it in the middle of the plate, and sit around the bottom with loose vegetables. 7. Beat the egg white to foam, add dry starch and mix it into an egg paste. 8. Put the wok on the medium fire, and when the lard is added until it is 30% hot, dip the steamed chicken legs in the egg paste one by one, fry them in the oil pan, take them out, and put them around the golden rooster carving. Tips: 1. The chicken legs are uniform in size, pickled and tasty, steamed and cooked, and then hung and fried. According to everyone's taste, some pepper can be added for seasoning when pickling. 2. Egg whites should be sent at one time, and dry starch should be added in an appropriate amount. If there is too little powder, the finished product will shrink and not be full after frying, and if there is too much powder, the finished product will be hard and not crisp. 3. Use the egg bubble paste when it is ready, and it should not be put for a long time, otherwise it will affect the formation. 4. The frying oil should be white (high-grade cooking oil or salad oil can also be used). When the oil is warm, fry it one by one and turn it in time. Generally, when the third one is in the pot, the first one can get out of the pot. 5. Vegetable floss is finely cut and fried with vegetable leaves. The method is: tidy the leaves of Chinese kale or other leafy vegetables, cut them into filaments along the length, fry them in a 50-60% hot oil pan, take them out, drain the oil, sprinkle with proper amount of refined salt and monosodium glutamate and mix well. Its characteristics are green and crisp. 6. Because of the frying process, it is necessary to prepare 1000 grams of cooked lard.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)