Ingredients: onion, ginger, garlic, dried pepper, soy sauce, sugar, beer, chicken legs.

Exercise:

1. Cut the onion, ginger, garlic and dried pepper into sections for later use; Cut the chicken into small pieces for use.

2. Heat the pot, add a little oil, not too much, just cook twice as much as usual.

3. Heat the oil, add the onion, ginger, garlic and pepper, stir fry slightly, and then add the chicken pieces and stir fry.

4. Add soy sauce, a spoonful of sugar and a spoonful of Chili sauce. (Chili sauce is not needed) Continue to stir fry.

5. Add salt after the water is dry. Salt is put early and water dries slowly. )

6. Add beer, dry and cook.

Second, braised chicken legs

Ingredients: chicken, soy sauce, sugar, onion, ginger, pepper, aniseed.

Exercise:

1, make water and put the chicken legs in.

2. Set fire to another pot, put oil in the chicken that exceeds water, stir fry, then add soy sauce and sugar and continue to stir fry until the chicken is colored.

At this time, add enough water at one time, cover the pot and put onions, ginger, peppers and aniseed, so don't worry. After a while, look through it and wait for the water to dry the chicken.

Third, onion-flavored chicken legs

Ingredients: two chicken legs and one shallot. Seasoning: two red peppers, one ginger, one onion, oil, salt, soy sauce, chicken essence, lobster sauce, shredded ginger, Chili powder, cumin powder, cooking wine and soup stock.

Exercise:

1. Wash the chicken legs, drain them, change the flower knives, and marinate them with soy sauce and cooking wine for about half an hour;

2, put more oil, heat to five ripe, and then put the marinated chicken legs into the pot and simmer for three minutes on medium heat.

3. Take out the chicken legs, stir-fry the minced garlic with the remaining oil in the pot, add shredded ginger and shredded onion, stir well, and then add sliced/shredded onion.

4. Stir-fry until the onion slices/shreds become transparent, and add a little stock. After the soup is boiled, add chicken legs, two small red peppers and some Chili powder, and stew for 15 minutes.

5. After 15 minutes, add salt and chicken essence to taste, then add cumin powder and stir well.