Seasoning: a. soy sauce 1 spoon+soy sauce 1 spoon B. oyster sauce 1 spoon, sugar 1 spoon.
Production: wash the chicken legs, blanch them with boiling water, and remove the blood; Peel and slice ginger; Wash the onion and cut it into sections. Put it all in a bowl and marinate it with material A for 20 minutes. Wash the vegetables, blanch them in boiling water, and then put them on a plate. Heat 2 tablespoons of oil in the pot, stir-fry the marinated chicken legs a few times, add material B and appropriate amount of water, simmer on low heat until the soup is dry, and put it on the dish.
Ingredients: drumsticks Accessories: Ginger seasoning: soy sauce, soy sauce, cooking wine, salt and sugar. Practice: Wash the chicken legs, drain the water and put them in the pot. Peel and flatten ginger, put it in a pot, add light soy sauce, dark soy sauce and cooking wine, stir and marinate for more than half an hour; Add a little oil to the pot, fry the marinated chicken legs for 1 ~ 2 minutes, and pay attention to turning over; Put it back in the salting pot, add boiling water until it is basically submerged, and cook it over high fire; After the soup is boiled, skim the blood foam and add soy sauce, soy sauce, salt and sugar to taste; Continue to cook for half an hour on medium heat, and leave the fire after the soup thickens; (Chicken liver is also cooked, but the step of "frying" is omitted. Features: Chicken is tender, salty and sweet ... delicious! !
The braised chicken leg I made is like this:
1. Cut several knives on the chicken leg and marinate with soy sauce for 30-60 minutes;
2. Boil the sugar (without oil) into a slurry, pour in the chicken legs, stir well and take it out;
3. Hot oil, add onion, ginger, garlic, dried pepper, chicken leg, clear water, light soy sauce, cooking wine and spiced powder, boil, simmer for 25-30 minutes, and finally collect raw powder juice.
It tastes quite good. You can try.