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原料
雞中翅, 梅乾菜, 鹽, 生抽, 白糖, 老乾媽, 老薑, 料酒, 色拉油
步驟
1雞翅我偷懶沒有劃刀,你可以劃刀下,放少許生抽
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2放適量鹽
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3放適量老乾媽
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4薑片少許
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5放少許料酒,拌勻,腌制,最好是前一晚就給腌上,第二天蒸,更入味
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6梅乾菜切段
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7放清水泡開
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8洗凈擰水
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9取一個大碗(盆),放一半的梅乾菜
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10放上雞翅
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11再鋪上剩下一半的梅乾菜
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12放少許生抽再
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13兩勺色拉油
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14少許白糖
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15上鍋隔水蒸飯
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16我用的高壓鍋,10分鐘,普通鍋子適當延長時間就好,雞翅容易熟的哈
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17蒸好的雞翅!啃吧
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小技巧
1、梅乾菜泡好了,要記得洗幾遍,擰乾水 2、蒸的時候記得雞翅放中間,上下鋪梅乾菜,這樣更入味 3、蒸的時候放兩勺色拉油,梅乾菜需要有油才好吃,雞翅不比五花肉哈,所以加點油