用料

食材：

去骨雞腿排

350克

少許

黑胡椒碎

少許

蔥鹽醬：

40克

5克

熟白芝麻

10克

1/2茶匙

1/4茶匙

米醋

1/2茶匙

雞精

1/4茶匙

胡椒粉

少許

芝麻香油

20克

碼住這個(gè)蔥鹽醬配方，配啥肉都好吃！蔥鹽醬雞腿排｜外酥里嫩、蔥香濃郁的做法

1. 去骨雞腿排里面每隔2cm用刀劃開，把筋劃斷，可以防止煎肉的時(shí)候回縮

1. 里外兩面撒上少許鹽和黑胡椒腌制一下有點(diǎn)底味

1. 來準(zhǔn)備蔥鹽醬的部分：
   蔥切末
   蒜切末

1. 碗中放入蔥末、蒜末、熟白芝麻、鹽、糖、醋、胡椒粉、雞精

1. 放入芝麻香油拌勻即可

1. 蔥鹽醬做好放置一會(huì)，味道更好更融合?

1. 來煎雞排:
   平底鍋燒熱放1小茶匙油，雞腿皮朝下放入鍋中，煎5分鐘左右

1. 表皮煎至金黃香酥，翻面，
   繼續(xù)煎5分鐘左右～
   用筷子能輕松扎透，就證明熟了?

1. 煎好的雞腿排切塊擺盤，碼上蔥鹽醬
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1. 來，嘗一塊！
   蔥香濃郁又清爽，超好吃～
   雞肉外酥里嫩，一口下去太滿足啦