麻辣鲜香：花椒蒸鸡腿，解锁家常美食新风味！|Steamed Chicken Legs with Sichuan Pepper

用料
琵琶腿
3个
金针菇
80g
魔芋结
200g
生抽
1大勺
料酒
1大勺
盐
1小勺
花椒
30粒
小葱
1根
制作步骤 1
在鸡腿表面划几刀，然后放进保鲜袋里。加入料酒、生抽、盐和花椒。把保鲜袋里的空气挤出来，揉匀，腌制1小时以上。
制作步骤 2
金针菇去根、掰散开，洗净，铺在较深的盘子里。然后放上洗净的魔芋丝，铺平。腌好的鸡腿整理一下，把鸡皮铺平，放在魔芋丝上，然后把腌料汁也倒进去。
制作步骤 3
蒸锅上汽后，放入盘子，盖锅盖，中小火蒸30分钟，取出来撒上葱花就好。
Steamed Chicken Legs with Sichuan Pepper

Materials
Pipa legs
3
Enoki mushrooms
80g
Konjac knot
200g
soy sauce
1 tablespoon
cooking wine
1 tablespoon
Salt
1 tsp
Sichuan peppercorn
30 capsules
green onions
1
Production step 1
Score a few cuts on the surface of the chicken legs and put them in a plastic bag. Add cooking wine, light soy sauce, salt and Sichuan peppercorns. Squeeze the air out of the plastic bag, knead evenly, and marinate for more than 1 hour.
Making step 2
Remove the roots of the enoki mushrooms, break them apart, wash them, and spread them on a deep plate. Then put the washed konjac shreds and spread them flat. Arrange the marinated chicken legs, spread the chicken skin flat, place it on the konjac shreds, and then pour the marinade juice into it.
Making step 3
After the steamer is steaming, put in a plate, cover the pot, steam over medium-low heat for 30 minutes, take it out and sprinkle with chopped green onion.