300 grams of chicken leg, bean skin 1 slice, 200 grams of sherbet, 200 grams of asparagus, 2 garlic, appropriate amount of shredded pepper, 2 slices of white rice 1 bowl, 50 grams of pickled radish, a. chicken soup 480㏄, chicken oil15g.

working methods

1. Wash the chicken legs; Blanch the bean skin and cut it into small pieces; Shredded snow red; Cut Gracilaria lemaneiformis into sections, peel garlic and cut into powder for later use.

2. low heat cooking seasoning A 10? 12 minutes to taste, this is the marinade for use.

3. Put the drumsticks into the marinade of practice 2 and cook them on low heat 10? /kloc-cook for 0/5 minutes to 9 minutes, turn off the fire and soak until the temperature of the marinade is 60? Take out at 70℃, that is, marinate the chicken legs for later use.

4. Heat an oil pan, stir-fry shredded Chili peppers over medium heat, add the bean skin slices made by 1 method, stir-fry until cooked, then add sesame oil and mix well, that is, stir-fry the sherry red bean skin for later use.

5. Reheat the oil pan, saute the minced garlic with the method of 1, put it into the asparagus section, add salt and monosodium glutamate and stir-fry until cooked, that is, stir-fry the asparagus.

6. Spread the white rice into the bottom of the lunch box, arrange the fried bean skin with snow red, asparagus with green vegetables, pickled radish slices on the market and bean branches on the white rice one by one, and finally add the braised chicken legs.