Materials:

Main materials:

Chicken leg, flour, plum wine, yam, watermelon, asparagus, white rice, egg yolk, plum sauce, crisp plum,

Sauce: ice plum sauce, tomato sauce, plum wine, white vinegar.

Marinade: plum wine, perilla plum, Meilin spicy soy sauce, sugar and salt.

Exercise:

1. Dig yam and watermelon into balls the day before yesterday, and pickle them with preserved plum, sugar and white vinegar.

2. Cut the tendons of the chicken legs and marinate them with marinade 10 minutes.

3. Stir-fry white rice with egg yolk, put it in a cup, and then pour it into a plate.

Dip the marinated chicken legs in egg powder, fry them in a pot for 7-8 minutes until cooked, slice them, and then arrange them on rice. Then arrange the fresh asparagus in step 1 and pour the sauce.