90% people can't resist the temptation of saliva chicken. Spicy appetizer, delicious meal.

1, three drumsticks are cleaned and deboned. When deboning, cut a knife from the middle of the chicken leg with a knife, and then peel it slowly, taking care not to hurt your hand.

2. Add half a pot of water to the pot, put the chicken legs into the pot, add ginger slices, cooking wine, pepper and salt to cook together, and then cook for 10 minute. It will be cooked with chopsticks.

3. Prepare a basin of ice water in advance. You can also freeze some frozen blocks and put them in ice water. Take out the cooked chicken legs and cool them thoroughly in ice water. This makes the chicken taste tender.

4. Cut the chicken into small pieces and put it in a bigger bowl. Easy to stir.

5. Take a small bowl of seasoning juice, first put green pepper, millet pepper, minced garlic and Chili noodles into the bowl, then pour in hot oil and mix well. Add one or two spoonfuls of soy sauce, oyster sauce, balsamic vinegar, sugar, diced cooked white sesame seeds and salt and mix well.

6. Pour the prepared juice on the chicken leg, and stir well to serve. Chicken legs are delicious, boiled, mixed, fragrant, delicious, delicious. I can't find out what's wrong with it.

The second meal: spicy balsamic pot

Spicy incense pot is also a very good meal. The content is a mix of meat and vegetables, carefully made, light and spicy. The ingredients from all over the world are mixed in a pot, just like the fashion world mixes colors and enjoys more varieties. Moreover, spicy incense pot has a unique taste that is spicy but not dry, fresh but not fishy, fragrant in the mouth and long in aftertaste, which is too appetizing.

1. First, let's prepare the ingredients. Pick out the shrimp line with a toothpick for 300 grams of prawns, and cut off the shrimp whiskers, shrimp guns and shrimp legs. These parts are easy to burn, which affects the appearance and taste. Wash them for later use.

2. Half a cauliflower, cut into even small pieces, several mushrooms, cut off the roots first and then cut into pieces, several asparagus knives cut into sections, half a lotus root cut into pieces and put them together for later use, and onions cut into pieces to catch up. Then we prepare small ingredients, dice ginger and garlic, grab a handful of dried peppers for later use, cut shallots, and soak them in a basin filled with clear water for 10 minute.

After the ingredients are ready, we begin to cook. First, blanch the ingredients in water, bring the water to a boil, add a little salt and vegetable oil, and pour it into the cut ingredients after boiling. Blanch with water for about 1 min, pour out the ingredients after they are broken, rinse them with clear water and let them cool for later use. Clear water can be cooled faster to keep the dishes crisp and delicious.

4. Then we fry prawns and burn oil in the pan. When the oil temperature is 50% hot, add prawns and fry them for 40 seconds. When the surface is golden, dump prawns.

5. Burn the oil in the pot again. When the oil is hot, put in a handful of green peppers, pour in the prepared small ingredients and stir-fry until it is spicy. Add 10g hot pot bottom material and stir quickly until the bottom material melts.

6. Pour the shrimp and other ingredients into the pot and stir well. Pour 10g cooking wine and 10g light soy sauce from the pan. When cooking wine is heated and volatilized, it can take away the fishy smell. Pour in the prepared onion, stir-fry the onion over high heat, add 2g salt, 1g chicken powder, 1g pepper and a little sugar into the pot, and then pour in.