First, coke chicken legs

Steps:

1, chicken leg soaking 1 hour to remove blood, add ginger slices and star anise into the pot, fry the chicken leg until the surface is slightly burnt, and pour 500ml of cola;

2, 2 tablespoons soy sauce, oyster sauce 1 tablespoon, 2 tablespoons cooking wine, soy sauce 1 tablespoon, simmer for 25-35 minutes to collect juice.

Second, Flammulina velutipes chicken legs

Steps:

1, Flammulina velutipes at the bottom of the bowl;

2, a few knives on the chicken leg;

3. Grab and marinate evenly 10 minute; (Seasoning: 2 tablespoons of soy sauce, cooking wine 1 tablespoon, oyster sauce 1 tablespoon, half a tablespoon of soy sauce, and appropriate amount of millet and Chili noodles. )

4. Steam in a pot for 30 minutes.

Third, stew chicken legs in sauce.

Steps:

1, non-stick pan, oil-free, chicken leg, Beijing to brown;

2. Add ginger, garlic and galangal;

3, sauce: soy sauce old oil consumption boiled water;

4. Cover the pot and simmer for 10 minutes, and finally collect the juice.

Fourth, honey chicken legs

Steps:

1, boneless chicken leg;

2. Put 1 bottle of cola, onion, shredded onion, appropriate amount of sea salt and black pepper into the pot;

3. Add a spoonful of soy sauce;

4, a spoonful of oyster sauce, boiled until sticky;

5. After cooling, pour it into the chicken leg meat and seal it with plastic wrap for two hours;

6, the chicken leg noodles are fried first;

7. Fry until golden on both sides;

8, cut into pieces to eat!

Five, lemon chicken legs

Steps:

1, chicken leg with garlic slices, one spoonful of sugar and three spoonfuls of Orleans marinade;

2. One spoonful of cooking wine and two spoonfuls of soy sauce;

3, grab and marinate for more than an hour, spread lemon slices at the bottom, add marinated chicken legs 180 degrees for 25 minutes, and turn over halfway.

Six, hand-tearing chicken legs

Juice:

1, chopped green onion, minced garlic, millet spicy, white sesame, Chili noodles;

2. Add hot oil and spray incense;

3. Add two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of balsamic vinegar, a little sugar and chicken essence, and mix well.

Steps:

1, put the chicken leg in cold water and blanch the onion, ginger, cooking wine and pepper for 20 minutes;

2. Remove the cold water tear;

3. Add coriander segments and lemon slices;

4, pour the sauce and mix well, and the taste will be better after one hour of refrigeration.

Seven, pepper chicken

Ingredients: green pepper, rattan pepper, chicken leg, millet spicy;

Steps:

1, cut the sides of the chicken leg a few times;

2. Put the pot in cold water, add onion and ginger cooking wine, cook for 15 minutes, and remove from the ice water;

3. Stir-fry the fragrant rattan pepper with a little oil;

4. Put green pepper and rattan pepper, proper amount of sugar substitute, 2 tablespoons of soy sauce, proper amount of salt, 3 tablespoons of rattan pepper oil and half a bowl of ice water into a bowl;

5. Refrigerate in the refrigerator for 2 hours.

Eight, cumin chicken legs

Steps:

1, chicken legs, ginger slices, minced garlic, 2 tbsps of soy sauce, soy sauce 1 tbsps, oyster sauce cooking wine 1 tbsps, spiced powder, honey cumin powder, pepper noodles, salt and sugar, marinating for more than two hours;

2. Marinated chicken legs are evenly wrapped with corn starch;

3, the oil temperature is 50% hot, and the chicken legs are fried until golden on both sides (about 15 minutes);

4, sprinkle cumin powder Chili noodles out of the pot.

Nine, steamed chicken legs with salt and pepper

Steps:

1, chicken leg, add one spoonful of cooking wine, two spoonfuls of soy sauce, one spoonful of salt and one spoonful of pepper;

2. Pepper and salt are sprinkled on the chicken legs;

3. Boil the water and steam for 30 minutes.