"Lee Kum Kee Old Villa Super Oyster Sauce" grasps the top secret of oyster sauce, and insists on using the first-class fresh oyster to make sure that every drop is the essence, and the fresh oyster is rich in flavor, fresh and pure, which is the best oyster sauce.

Cut the ham into slender strips, wash the asparagus, and remove the skin near the root for later use. Cut the boneless chicken leg, then evenly spread some salt on aluminum foil paper. Use aluminum foil to wrap both ends tightly around a cup of water outside the electric cooker

, and steam the chicken legs

to make sweet and sour oyster-flavored perilla plum sauce. After the perilla plum is seeded and chopped, it is evenly mixed with Lee Kum Kee Old Village special oyster sauce and other materials (it can be adjusted according to personal taste)

"Lee Kum Kee Old Village special oyster sauce" has mastered the top secret recipe of oyster sauce, and insists on using "first-class fresh oysters" for at least two years to extract the best essence. Every oyster grows at the junction of the river and the sea where the water quality is protected by the state. The source and quality of every oyster are strictly monitored to ensure that every drop is the essence, and the fresh oyster is rich in flavor, fresh and pure, which is the best of oyster sauce! Suitable for dipping, cooking and stir-frying, and can mix and match various sauces to easily create delicious oyster sauce dishes. It is the "best oyster helper" in kitchen cooking! This time, Lee Kum Kee oyster sauce and perilla plum juice are mixed together to form oyster-flavored perilla plum sauce. The refreshing sweet and sour taste is very good with chicken rolls.

Let the steamed chicken leg roll cool a little, then tear off the aluminum foil paper. Bake the chicken skin at 2 degrees in the oven until it is slightly golden and crisp, and then slice it and pour it with oyster-flavored perilla plum sauce.

The remaining asparagus and black mushroom from "Additional Screening in the Same Field" can be boiled in Sichuan and mixed with diced ham, seasoned with salt and pepper, or sprinkled with oyster-flavored perilla plum sauce, which is a refreshing and appetizing salad side dish.