Composition:

Chicken legs, eggs, honey

Steps:

1. Debone the chicken leg, add minced garlic, a spoonful of cooking wine, two spoonfuls of soy sauce, a spoonful of oyster sauce, a spoonful of salt, a proper amount of black pepper and a proper amount of honey, and marinate for 30 minutes.

2. Add salt and milk to two eggs, and then break them up.

3. Use a non-stick pan, pour in the egg liquid, and keep pushing the chopsticks to the middle until the egg liquid solidifies, make a slippery egg, and take it out for later use.

4. Wipe the pan with kitchen paper, add the chicken legs, fry the skin first, and fry until slightly burnt.

5. After frying both sides, pour in the prepared sauce, cover the lid, simmer for 10 minutes on low heat, and then turn to high heat to collect the juice.

6. Put the rice into the plate, add the slippery eggs and chicken legs in turn, and sprinkle with Shanghai moss.