Method 1
Preparation of ingredients
Ingredients: 2 large chicken legs (weighing about 6g)
Accessories: 1 tbsp shredded ginger, 2 shredded shallots, egg yolk and egg white separated, with a little egg white, sesame oil, pepper, 1/3 teaspoons of salt, 3 tbsps of vinegar, 3 tbsps of water and .5% eggplant. Add marinade and marinate for 2 minutes
2. Add 2 tablespoons cornstarch to the eggs and mix well to form a thick paste. Add chicken pieces and mix well.
3. Heat a pan or a Chinese-style pot, put down a proper amount of oil and bring it to a boil. Put the chickens in the oil pan one by one, fry them and pick them up.
4. put 1 tbsp oil in the pot, saute shredded ginger until fragrant, simmer and bring to a boil, put down the chicken pieces, stir-fry them evenly, put down the shredded onion, and taste light.
Method 2
Prepare ingredients
3 drumsticks, 5g diced green peppers, 3g tomato sauce, 1g sugar, 1g white vinegar, 5g cooking wine, 5g salt, 2g bean flour and 1g water starch
Production steps
1. Boneless and clean the drumsticks, cut them into small pieces and cover them with bean flour. Heat the oil in the pot to 18 degrees Celsius, fry the chicken pieces into golden brown, and drain the oil in a leaky ladle.
2. Add diced green peppers, stir-fry them quickly, and drain the oil in a leaky ladle.
3. Leave 1 tsp of oil in the pan, add tomato sauce and stir-fry until red, add other seasonings and stir-fry evenly, then add chicken pieces and diced green peppers and stir-fry for 1-2 minutes, and finally thicken the juice with water before taking out the pan.