Preparation materials: boneless chicken leg 250g, canned tomato 260g, onion l/4, rosemary 1, minced meat, garlic, salt, pepper, sugar and flour.

Specific practices:

1. Sauce: Wash and chop the onion and garlic first. Take a small pot, add appropriate amount of oil, stir-fry garlic and onion on low heat, and then add tomatoes to continue stir-frying. Stir-fry the whole sauce, add some sugar and stir, then add pepper and a little salt. After the taste is adjusted, you can turn off the fire for later use.

2. Prepare chicken chops: After washing the chicken legs, cut off the tendons with a knife first, and then dry the excess water with a paper towel. Sprinkle salt and pepper on both sides. Then sprinkle a thin layer of powder on both sides.

3. Fried chicken chops: add a proper amount of oil to the pot, turn on medium heat, heat the oil in the pot, add the chicken leg meat (skin down first) and stir-fry with rosemary. After the skin is fried to golden brown, turn over and continue frying until the chicken is cooked, then turn off the heat. It's best to cover the pot and turn it over before frying, because the chicken will flow out of the soup and the oil will be sprayed indiscriminately when frying. )

4. After the fried chicken chops are put on the plate, put the sauce cooked in step 6 on the plate and eat together.

The dishes in every place are different, even if they are unified into dishes, different places, different recipes and different ingredients are naturally different.