A spring delicacy on the tip of your tongue ~ Steamed Salted Chicken Legs with Spring Bamboo Shoots

Overview

Steamed salted chicken drumsticks with spring bamboo shoots and juicy, salty aroma are the delicacies on the tip of the tongue in spring.

Process the spring bamboo shoots: peel the spring bamboo shoots, cut off the old roots, cut in half, put the spring bamboo shoots in a pot and add water to cover the spring bamboo shoots, cook for half an hour, take them out, soak them in water for 10 minutes, take them out, cut them into thin slices, and spread them on a plate.
Process the salted chicken legs: Soak the salted chicken legs in warm water for 2 hours, wash and put them into a plate, add cooking wine and ginger slices, add an appropriate amount of water to the steamer, put the salted chicken legs into the pot and steam them, take them out after the water boils for 30 minutes.
Pour the steamed soup from the plate into the plate with spring bamboo shoots. After the chicken legs have cooled, cut them into pieces and place them in the plate with bamboo shoots. Add fresh green beans around the plate.
Add water to the steamer, bring to a boil, put the salted chicken drumstick plate into the steamer, steam over high heat for 20 minutes, turn off the heat, and sprinkle the chopped chives on the plate.
Prepare a pot, heat it, pour 15ml vegetable oil, heat it and pour it into the plate.
The spring bamboo shoots on the bottom fully absorb the salty aroma of the chicken legs, are tender and juicy, and awaken your taste buds.
You will know how delicious it tastes once you try it.