material

500g chicken leg, 500g carrot, bean paste 1 spoon, 3-4 slices of ginger, onion 1 root, cinnamon 1 slice, 2 star anises, a little soy sauce, a little salt, a little sugar and a proper amount of cooking wine.

working methods

1. Cut chicken leg, carrot and onion.

2. Heat the wok, add about 2 tablespoons of oil, and put the chicken legs into the frying pan.

3. Add watercress, ginger and onion, stir-fry until fragrant, add 1/2 cups of cooking wine, a little soy sauce, cinnamon and star anise, 1 cup of water, boil them together, and put them on the pot cover for medium heat 15 minutes.

4. Add carrots, salt and sugar, turn over evenly, then cover the pot and cook until the carrots are soft.

5. Uncover the lid and collect the juice to eat.

Practice 2: Roast chicken legs with carrots.

material

Zanthoxylum bungeanum, ginger slices, chicken leg meat, cooking wine, carrot, salt, coriander.

working methods

1, the oil is hot, and a few slices of pepper and ginger are fragrant.

2. Stir-fry the chicken legs for a few minutes and cook a little wine.

3, stir-fry carrots, add a little chicken soup or water, simmer for a while!

4. Put salt and coriander before cooking.

Practice of burning chicken legs with carrots 3

material

Ingredients: 3 drumsticks, 2 carrots, green pepper 1 piece.

Accessories: oil, salt, 5 slices of ginger, appropriate amount of onion, 4 cloves of garlic, appropriate amount of soy sauce, star anise, pepper and cooking wine.

working methods

1. Cut the chicken leg into large pieces and wash the carrots.

2, carrot cutting hob block.

3. put water in the pot and add chicken pieces to blanch.

4. Take out, wash and drain.

5, put the oil in the pot, add the chicken pieces and stir fry after the oil is hot.

6. Stir fry until the chicken pieces are oily. Add star anise, pepper, onion and ginger slices and continue to stir fry.

7. Add a little soy sauce and cooking wine and stir-fry until the chicken is colored.

8. Pour in carrot pieces and stir fry.

9. Add water and cover it. After the fire boils, turn to low heat and continue stewing. Stew until water 1/3, add salt and stir-fry evenly.

10, after two or three minutes, change the fire to collect juice and put green pepper pieces. If you like sesame oil, you can try a few drops of sesame oil. Stir well and serve.