家传秘方: 蔥香油雞腿

高汤底准备
[秘诀]: 甘蔗头, 鸡胸骨, 大洋葱(不剥皮)

[秘诀]:
1. 鸡腿放入汤, 煮滚 (约10分钟)。熄火, 焖熟(?分钟)。
2. 把冰块倒入汤。鸡和汤一起放冰厨冷冻一晚。

[秘诀]: 切鸡肉功夫影响口感。
鸡肉鲜嫩粉红, QQ弹牙。

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油淋去骨雞3 刀工 雞腿去骨:

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