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白斩鸡蘸料的正宗做法
更新时间： 2020-10-31 00:00:00  

1、姜葱蓉碟，姜葱的比例大概是三七或者四六，加盐，淋上滚烫的花生油；

2、沙姜蒜头碟，沙姜蒜头各一半，葱花少量，淋上滚烫花生油，再兑入生抽；

3、干葱头碟，干葱头拍扁，淋上滚烫花生油，再兑入生抽。

4、葱、姜洗净切末，蒜剁成茸，同放到小碗里，再加糖、盐、味精、醋、香油，用浸过鸡的鲜汤将其调匀

5、生抽四勺，姜末一勺，鸡汤一勺，少许糖、盐、味精、麻油、葱末或五香粉一点点。香菜洗净，盐水中浸泡杀菌，沥干，配鸡与蘸料，味道爽口．

关键词： 正宗 做法

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