400g of chicken leg meat, 4 teaspoons of seafood sauce, 2 teaspoons of sugar, 2 teaspoons of rice wine, appropriate amount of starch and oil.

working methods

1. Dice the chicken leg, add the seafood sauce, sugar and rice wine, mix well and marinate 15 minutes. Put the starch in a small bowl for later use.

2. Put oil in the pot and heat it to 60%. At this point, the oil level is still calm. Wrap the diced chicken legs with a thin layer of starch, fry them in a pot until golden brown, and drain them for later use.

3. Pour all the fried diced chicken legs into the pot again and fry them on medium heat until the surface is brown and crisp, then drain the oil, and then insert a toothpick into the diced chicken legs to enjoy.

Features:

Turning the original big dish on the dining table into a refreshing snack, with delicious rice, watching TV and taking a bite of chicken leg meat is really delicious! material

50g shrimp, 2 crab sticks, celery 100g, 2 teaspoons of seafood sauce, 5g of minced garlic, 5g of red pepper, half teaspoon of salt, half teaspoon of cooking wine, oil 1 spoon, and a bowl of hot rice.

working methods

1. Wash the shrimps after thawing and marinate them in cooking wine for a while. Pack crab sticks and cut into small pieces, remove leaves from celery, wash and cut into small pieces, and wash and slice red peppers for later use.

2. Heat the oil in the pot to 50% heat, add minced garlic and stir fry until the shrimps change color.

3. Leave the oil in the pot, heat it, stir-fry the celery over high fire, add the shrimp and crab sticks, stir-fry the seafood sauce, red pepper and salt, and cover the rice. Materials:

800g Portunus trituberculatus, 3 garlic cloves, 3 ginger slices, 5g chopped green onion, 1 tablespoon hot sauce and oil, 5 dried peppers,

Soy sauce 1 tablespoon, sugar and salt 1 tsp, cooking wine and seafood sauce 2 tsps.

Exercise:

1, Portunus trituberculatus cleaned and chopped after removing gill white and burr. Put oil in the pan and saute garlic cloves, ginger slices and dried peppers.

2. Add the spicy sauce, stir fry over low heat, add the swimming crab and stir fry for 2 minutes, then add the soy sauce and seafood sauce and stir fry evenly.

3. Add salt, sugar and cooking wine and continue to stir fry for about 3 minutes. Finally, add chopped green onion and stir well.