Composition:

Chicken legs, asparagus, cherry tomatoes, corn kernels and eggs.

Exercise:

1. Bones and tendons are removed from the chicken legs, and the chicken is crossed to prevent the chicken from shrinking when frying. Marinate with cooking wine, salt, soy sauce, shredded ginger and minced garlic for ten minutes.

2. Add the simple version of cooking wine: 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, oyster sauce 1 tablespoon, light soy sauce 1 tablespoon, honey 1 tablespoon, and 2 tablespoons of water, and stir evenly for later use.

3. Put a layer of oil on the non-stick pan. First fry the chicken leg with chicken skin, then turn it over and fry it until it is crisp and brown on both sides.

4. Sprinkle the sauce, cover the pot and stew for 5- 10 minutes, and cook until the sauce is thick and juicy.

5. Dice asparagus and blanch it, then cook a delicious egg, and then put all the ingredients on the plate when the chicken leg is out of the pot.