Ingredients: chicken legs, ginger, cooking wine, white pepper, sugar, green onions, salt and a small amount of soy sauce.

Exercise:

1. First cut the chicken leg several times and cook it in a cold water pot for 6 minutes. Put the ginger slices together, remove the fishy smell of the meat and take them out for later use.

2. Put the oil in the pot, add the onion, stir-fry the chicken legs until the chicken legs are golden yellow, add the cooking wine, add the right amount of water, add the white pepper and sugar, stir-fry with a shovel a few times, and turn to low heat for stew. Note: Add a small amount of soy sauce after boiling. If there are many colors, it will be too heavy, it will not look good when cooked, and it will also affect appetite.

After 3.20 minutes, collect the juice and take it out of the pot. Stir-fry a little salt before cooking. Sprinkle with shallots and get out of the pot!

We eat this home-cooked braised chicken leg, which can warm the middle warmer and replenish qi, replenish deficiency and essence, strengthen the spleen and stomach, promote blood circulation and strengthen bones and muscles. It is a good nourishing food to improve malnutrition.

Japanese roast chicken leg

Ingredients: 3 chicken legs, spiced powder, salt, cooking wine, soy sauce and honey.

Exercise:

1, three chicken legs, washed, cut off with scissors if there is subcutaneous fat.

2. Bone the chicken leg, then pat the chicken leg loose with the back of a knife, and then tie some small holes on the peeled side of the chicken leg with a toothpick to enhance the taste.

3. Enlarge the chicken legs into a bowl, add a tablespoon of cooking wine, a little salt, sprinkle with some spiced powder, mix well and marinate for about 20 to 30 minutes.

4. Mix three spoonfuls of soy sauce, three spoonfuls of cooking wine and one and a half spoonfuls of honey to make a sauce.

5. Pour a small amount of salad oil into the pot. When the oil is hot, put down the peeled side of the chicken leg.

6. Fry over low heat until golden brown, then turn over and fry. When frying, keep pressing the chicken leg with a shovel, otherwise the chicken leg will tilt up and become very thick.

7. After the chicken legs are fried until golden on both sides, pour in the sauce in the fourth step and turn to low heat for cooking. While cooking, pour the seasoning juice from the pot on the chicken leg with a spoon.

8. When the juice in the pot is thick, it can be served.

This dish is suitable for people with anemia, chills, fatigue, irregular menstruation and physical weakness. Chicken also contains a lot of protein and fat.