![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfxaF0DECT-xhEajp95C-nMempK99gzysgcC9HlHBgzUZMue6-QdukOgEoJceamjRmurNXSP-8sOUiIv4KFKACQlbpOFwfW_QQ5YCV7k16awibfqz3HgNpv0UpG0c9Kt6_ctd6I7g-wI/s1600/1.jpg)
很多菜只要準備好食材再家也可以同樣製作出來,方法很簡單,原來在家也可以吃到這樣正宗的照燒雞腿,相信自己,可以的。快來學習一下吧
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iP6k3exKAfsqyktWPJ5ZQ3dyg7NWGbRnaB4nd8ST9dlwgRHyCSZpTJFg5hQPrUnrplhO9uBb3gLWVplp6C92g_KoX7u3Em3dOvOSwtSoyb0Y13nz4vlRQHs135e42GB7ql3bHUipQm4/s1600/01.jpg)
1.準備食材,
主料:雞腿一隻,洗凈去毛。
輔料:料酒2勺,醬油3勺,白糖2勺,五香粉少許,鹽少許(可以不放),耗油1勺
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGjtqJEnfwz5WB842z38GewChPoclHvhE_jk-qFsTn_cGS8PNCgCnd839poGD-wLMZfoiOpc19AlVHZYiEDS1fDb00EDBLoDr47TurVTNXlry4LRXIiGfAhs-fYhfwlzXGF4an_KM-Fo/s1600/02.jpg)
2. 去骨,盡量不要破壞雞腿的完整性。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKrQ2jO_aHZE9n8nbqbcgE5A44NETukxVOo5ZGmb9PfiJe9LWAh4DPN-E1qEZaeRSOszzQmHQkJkNhqTUReSTNhAQRnrH61zB5jF-KvsQPwZ1hHgs4PbwdyaJdWLsvOF_Pk13xRSmnmA/s1600/03.jpg)
3. 黃色脂肪部分剔掉,用刀背在雞腿上敲使雞肉鬆嫩,在雞皮上用牙籤扎若乾小孔,使其能充分入味。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvogBvuUqKTb4YpRVgumrq04nRrRHxRkWhaA2lKyABy3wfEebSws6zK9d2n994naHyjP1NIauY_uPncjFlN4ZE8mF4XN524N7beEDEnnPsl7YobZ7es08Bd38FwTIrW1wmk0_zjlsGAU/s1600/04.jpg)
4. 備好調料
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs39fDOxSLIV91GR8pw0JQnogKZdDhvMuAXCyz0V8DSH3g_7PDzAtroswjaGO3vFEXrxRhJbEp3wrLpQF5d7fotzuiItcVtkjy5DNhhzyxXsFpb3LrifjkXQzXIiVYGM45hZihac4Jx44/s1600/05.jpg)
5. 按照輔料裡的比例倒入各種調味料。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzz7gcMbNUYp8eSotCkqEXcWZUoaZ1Yn2DKkOHLfVU7nbM6ufNSePKOkELMZJyE2OmDH1nS9Gm8p_t28jbNoqI2P06ZH6UXfl_wmBCBHH1f3Pr0rHKIQ-5Blj6aPkUhLLD9PhiK0pAvg/s1600/06.jpg)
6. 正面朝下腌制半小時。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVh-SIWnwv1EOQpoNFWEsPMK55YYnBAtoxSgkf3p0nDgq597qU9w0WZIb6D858DNl78bP4X7HNBmvEG_5eae-TAZM49PKZ5HAzlBp78FnUKvIxLuwn5FnLORnzFdug5E4CQ24lO4x_fg/s1600/07.jpg)
7. 翻面再腌制半小時。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrrN4fOPVYpG2MqkVy-yAukA5uVrUiHWIidkocC_ZiQi3Omgyksyb8fR5B0xPMn_v3yrbSECk7ZtkqghZiZZx0ASwqIjPh8smFlPhKqelcGJSnPtY1a-4Q9Z-L8JC3VL8DAOYe78185U/s1600/08.jpg)
8. 鍋內放一點點底油,5成熱將雞部分朝下煎。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBr8Ykqhe6u5jKX4KZwbAtza_N0ikamLGvsxnKb0RzokbnndFrTqAt3PtPnk1nRSg9eXSyPSpsuyDdCadXv9p3cboe157oPcY_dwOlC7jeX8SDhO9jJqUCgz8Ik6TO-xO49vQxA8b-rw/s1600/09.jpg)
9. 兩面煎至金黃色。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1KiFyfCPHZ9ckXpj_QDVuWBRWdcGeaIKHLQgc6AVn6BsQYoAPbsLSG3BhtfP303-K9H6ldQsuVihUfsw57J6t6WLyMxoghMvG5N_tORo-w0IEXfFCnbUG_mbP9THk2CG8I2r-twDeGQ/s1600/10.jpg)
10. 取一空器皿,按照調料除了五香粉外,其餘調料再重新配比一下,兌出照燒汁。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNRwJOYK8Vqgrz3TjCfUpa8sB5R-L1ffqiPYlRIc3mrmN9G3Kh2PUpQLJoktAcQxpxg4Px93g5FMunhmwRpFs4JDAxmfut46JzRreOaoFam8xvnT0mLgYa1STcqNRtUwce75QBk2lCMY/s1600/11.jpg)
11. 將新調好的照燒汁倒入鍋中,燒開後小火燉15分鐘,盛出。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiR6vV0tWMI9FHb910BOIxdqHFW3Pz8U5VSmzs3xs104y0_NDutfJ9ipilcoTZpGmCRXPyGtXfrpVzLbKc3iLOGopdOqFF1urNWyBXUxeYgNh6juOUANXArwwMFt0zhldHbljGgiYiJhA/s1600/12.jpg)
12. 放在菜板上切寬為1cm段。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JEBsR4KTtVBfNIdp56Q9rhGrg0EzfxrLrct53oTgKW8bPR4q0QjJynR08O3FixLDq7HL2F8s0pzt1p4Qwha2nmvgyzXlM3EkP5TdnL6jL3T2MXYLelseUKzVphyphenhyphenVYPYp6jw1KEdBT_A/s1600/13.jpg)
13. 裝盤。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSmCSwi1_R2n4xu-Q9AdWleQDXf5bvgtTvNWfSZwQv-dq53AqRJlZ9kRzjdkb7lHg5E0TIPcigUMjFolkjy4nSqyVKBcbPBHVEA6aDrSwxXXvRv4bmJj3_abkfEA1GY2PV5YpUiBLnYE/s1600/14.jpg)
14. 淋上鍋內剩餘照燒汁即可。
马上点这分享