Chicken legs, two Pleurotus eryngii, two cabbage hearts, five or two.

Red pepper: 1 black pepper juice: 1/3 teaspoons Fuel consumption: 1/3 teaspoons.

Light soy sauce: a little salt: a little sugar: a little.

Chicken powder: a little carved wine: a little raw powder: a little

Recipe features: the meat of Pleurotus eryngii is thick, crisp and tender, with a faint almond flavor, and the fried Pleurotus eryngii has a crispy taste. The chicken marinated in advance is also delicious, and the chicken leg meat is chosen, which makes every bite of this dish so tender, crisp and delicious.

Production steps

1, boneless chicken leg, cut into strips, add oil consumption, soy sauce, salt, chicken powder and sugar, and marinate for 2 hours; Slice Pleurotus eryngii for later use;

2, hot oil, put the Pleurotus eryngii in and fry until golden, pick up and drain the oil;

3. Fry the chicken legs in hot oil for half a minute, and drain the oil;

4, boil water, add lettuce and pepper, add a little sugar, salt, chicken powder, cook for half a minute, pick up, water;

5, hot pot, put the chicken and Pleurotus eryngii back into the pot, add a little carved wine, black pepper juice, soy sauce and salt to taste, stir fry for half a minute;

6, add a little water to thicken the raw powder, pour it into the pot, stir fry for half a minute.