食材:
步骤1:
琵琶腿洗净,去掉鸡皮和鸡皮上的黄色油脂(事实证明去掉鸡皮是错的,因为卤的时候,肉会散开,所以小伙伴们就去油脂吧,吃的时候再把鸡皮撕掉)
![](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/jiankang/muying/2020-05-21/200_6442042a75e455306d880049d666373c.jpg)
步骤2:
放入锅中倒入没过鸡腿的冷水,加入一瓶盖料酒,不要盖锅盖,大火煮至沸腾。
![](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/jiankang/muying/2020-05-21/200_2e01f2da753767f0353dc97db85c4f6d.jpg)
步骤3:
![](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/jiankang/muying/2020-05-21/200_2782617eff106abf0019adf0cceab53f.jpg)
步骤4:
小火烧热不粘锅,倒入一点橄榄油,5-10g即可,下入琵琶腿,小火慢煎至两面金黄。
![](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/jiankang/muying/2020-05-21/200_286052a00ff250ff613b5c0f3f21de27.jpg)
步骤5:
![](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/jiankang/muying/2020-05-21/200_723ffddaea235499f0956e367ed21e09.jpg)
步骤6:
水沸腾后转小火炖半小时
![](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/jiankang/muying/2020-05-21/200_2b961be536a517a903ab9e9d222c274c.jpg)
步骤7:
之后转大火,打开锅盖收汤,这时候加一些食盐调味。
![](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/jiankang/muying/2020-05-21/200_56d63b221869abdbd3ab6e826ae0e48b.jpg)
步骤8:
在汤快要收干的时候用铲子多翻动鸡腿,防止粘锅,汤收没即可出锅。
![](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/jiankang/muying/2020-05-21/200_8d025a3d0e630b68aa3c12e437363968.jpg)
步骤9:
当当当,出锅装盘!冷了也很好吃哦!
![](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/jiankang/muying/2020-05-21/200_7bd206ee3ffe4cd1bd7bb1e76e7e63fe.jpg)