3 chicken legs

condiments

2 tablespoons soy sauce

1/2 tablespoons soy sauce

Fuel consumption 1/2 tablespoons.

1 tablespoon sugar

2 tablespoons cooking wine

1 tbsp honey

Appropriate amount of white pepper

step

Step 1. Use kitchen scissors to bone chicken legs.

According to the practice of roasting chicken legs, the second step. Marinate with proper amount of cooking wine, soy sauce and white pepper for one night.

Step 3: Heat the pot, put the peeled side of the chicken leg down and fry it on low heat. Non-stick pan doesn't need to be oiled, but it doesn't have to be oiled.

Step 4: fry the side with skin until it turns yellow, then turn over and continue to fry on low heat. You can gently press it with a spatula from time to time.

Step 5: fry the chicken legs on both sides until they are slightly yellow.

Step 6.2: 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce 1/,2 tablespoons of oil consumption 1/,honey1,sugar1,and 3 tablespoons of water, and stir well.

Follow the practice of roasting chicken legs, step 7. Pour the sauce into the pot and bring it to a boil.

Step 8: Cook the chicken legs as you did. Cover the pot and stew for 10- 15 minutes.

Follow the practice of roasting chicken legs, step 9. Turn the noodles once during the stew to ensure that both sides of the chicken leg are delicious.

Step 10. Then take out the chicken leg and cut it into pieces. Cook the remaining cooking sauce over low heat until it becomes thick.

Step 1 1. Pour the thick sauce on the chicken leg.

skill

1. Cooking juice does not need extra salt, and the salty taste and oil consumption of soy sauce are enough.

2, adding honey will taste better.