Braised chicken legs is a well-known meat dish. Generally, braised dishes are cooked with sugar color. Friends who are new to cooking often do not master the heat well, causing the sugar color to burn out, resulting in waste. Today's braised chicken drumsticks omit the process of boiling the sugar and it still tastes great.

Ingredients

4 chicken legs, 7 quail eggs, 4 ginger slices, 1 tablespoon prince sauce, 1 teaspoon sugar, 1 teaspoon cooking wine, 1 tablespoon light soy sauce, green Half each red pepper.

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This dish uses chicken shanks, also known as 'pipa legs'. The meat of chicken legs is quite hard. When eaten together with the skin, it contains more fat. It is also the part with the highest iron content in the whole chicken. There are four proteins in chicken legs that may be effective in controlling high blood pressure.

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Fold home-style recipes

1. Wash the chicken legs and drain them;

2. Quail eggs Fry in oil pan until golden brown, remove and set aside;

3. Use light soy sauce, cooking wine, Zhuhou sauce, and sugar to make a sauce and set aside;

4. Chicken legs Fry both sides in the pot until golden brown, pour in the sauce, ginger slices, and chili peppers and stir-fry;

5. Add 1 bowl of water, add the fried quail eggs, bring to a boil over high heat, then turn to medium-low heat;

6. After cooking for 20 minutes, insert a toothpick into it. If the toothpick can be pulled out cleanly, it proves it is cooked. Collect the juice and put it on a plate.

Shanghai recipe

Ingredients: 6 chicken legs, appropriate amount of green vegetables, 2 slices of ginger, 3 green onions

Seasoning: A. 1 tablespoon of light soy sauce Take 1 tablespoon B. 1 tablespoon oyster sauce, 1 teaspoon sugar

Preparation: Wash the chicken legs and boil them in boiling water to remove the blood; peel and slice the ginger; wash and cut the green onions into sections. Put everything into a bowl, add ingredient A and marinate for 20 minutes. Wash the green vegetables, blanch them in boiling water and put them on a plate. Heat 2 tablespoons of oil in a pot, add marinated chicken legs and stir-fry for a few times. Add ingredient B and an appropriate amount of water, simmer over low heat until the soup dries up, and serve on green vegetables.

2 Ingredients: chicken legs Accessories: old ginger Seasonings: light soy sauce, dark soy sauce, cooking wine, salt, sugar

Method: Wash the chicken legs, drain the water and put them into the pot , scrape and flatten the old ginger and put it into the pot. Add light soy sauce, dark soy sauce and cooking wine. Stir and marinate for more than half an hour. Heat the pan, add a small amount of oil, and fry the marinated chicken legs. 1 to 2 minutes, stirring during this time; put it back into the marinating pot, add boiling water until it is almost submerged, and cook over high heat; after the soup boils, skim off the blood foam, and add light soy sauce, dark soy sauce, salt, and sugar to taste ; Turn on medium heat and continue cooking for half an hour. When the soup thickens, remove from the heat; (Chicken livers are also cooked, but the "frying" step is omitted) Features: The chicken is tender, salty and sweet... delicious !