Practice: 1, drumstick cleaning. Use clear blisters 1 hour. 2. Cut the knife on the chicken leg with a knife; 3, according to the COOK 100 New Orleans roasted wing marinade (red wine, soy sauce, soy sauce, sugar, black pepper, pepper noodles (sprinkled twice), spiced powder, starch, ginger powder, monosodium glutamate, pure honey), mix well. Pickling for more than 2 hours. 4, the wok is boiled and oiled. Put in the marinated chicken legs. 5. Fry golden brown on one side, then turn it over and fry it on the other side. 6. After double-sided golden yellow, pour in the sauce left over from the pickled chicken wings. 7. Cover and simmer with low fire. 8, simmer until the juice is dry, take chopsticks and easily pierce the chicken leg.
Beans food: beans, minced meat, dried pepper segments, peppercorns, bean sprouts, garlic, ginger slices, salt, rice wine and soy sauce.
Practice: 1, wash the long beans and fold them, and marinate the meat foam with rice wine and ginger powder. 2, garlic cut into pieces, ginger peeled and cut into pieces. 3, add some oil to the wok, and after the pepper particles are exposed to the aroma in hot and humid, it is not necessary to shovel out the pepper particles. 4, then pour the meat foam into the wok until it is light yellow and remove it. 5. Pour in dried Chili segments, garlic and ginger slices and saute until fragrant. 6. Add the long beans to the wok, and add appropriate amount of salt halfway to continue the wok until the surface of the long beans turns yellow and disappears. 7. Pour in the bean sprouts and minced meat, mix well, add a little soy sauce and winter shavings, and then take out the pot.
Saute chicken gizzards with spicy sauce: 1, wash chicken gizzards with salt by hand, tear off the yellow film and white tendons on the surface, drain and cut into thin slices; 2. Put the sliced chicken gizzards into a bowl, add Shaoxing carved flowers, 1 half of ginger slices, soy sauce king, white sugar (special offer | details), pepper noodles, white pepper powder, salt and cassava starch, and marinate them evenly by hand10 min; 3. Wash and remove the pedicels of capsicum and capsicum, and then cut them into sections of about 1 cm; 4. Boil the pot, add oil, burn the oil, and then add pepper, dried Chili, the other half of ginger slices and garlic to saute; 5. Stir-fry the sliced chicken gizzards quickly until the color fades a little, then pour them into the chili section and stir-fry with strong fire for about 1min. Add a small amount of soy sauce and stir well, then stop the fire, and then add the onion slices and stir well.