Ingredients: 2 chicken legs (450g).

Seasoning: 3 slices of ginger, 2 onions, 2 tablespoons of soy sauce, wine 1 tablespoon, sugar 1 teaspoon.

Practice: Tie the chicken leg with a fork or bamboo stick, add seasoning and marinate 1 hour (stir several times to taste); Put the drumsticks on a plate, heat them for 5 minutes, and turn them over halfway (you can poke them with a bamboo stick. If there is oil and water flowing out, it means they are cooked; When heating to half, in order to prevent the tail end from overheating, the tail end can be wrapped with aluminum foil.

Braised chicken leg

Main material category: chicken

Materials:

1. Four drumsticks (thighs)

2. energy

garlic

4. Onions

5. Chili

Seasoning: soy sauce

Cooking method:

1. Cut the chicken leg into pieces first.

2. Shred ginger and minced garlic

3. Stir-fry chicken legs with ginger and pepper.

4. Add soy sauce and water, cover the pot and stew.

5. Finally, add chopped green onion and mix well.

Braised chicken leg

Ingredients: 2 drumsticks (450g)

Seasoning: 3 slices of ginger, 2 onions, 2 tablespoons of soy sauce, wine 1 tablespoon, sugar 1 teaspoon.

Practice: 1. Pierce the chicken leg thoroughly with a fork or bamboo stick, and add seasoning to marinate 1 hour.

2. Put the chicken leg on the plate, heat it for 5 minutes on high fire, and turn it over halfway (you can poke it with a bamboo stick, if there is oil and water flowing out,

That is, the table is ripe)

3. When heating to half, in order to prevent the tail end from overheating, you can wrap the tail end with aluminum foil.

. The adoption rate of "Daddy" and "Daddy" candy answer: 38.0% 2008-08-2122:11report.

Take chicken legs with uniform size, remove the fine hairs and wash them, put them in a bowl, and pour in soy sauce and mix well;

2. Heat the wok on the stove and pour in peanut oil to heat it. When the oil pan is 80% hot, fry the chicken legs in the oil pan until the skin of the chicken legs wrinkles. Huang picked them up with a colander;

3. Cut the sweet potato, carrot and sweet lettuce into small balls with uniform size;

4. Heat the oil pan and pour in peanut oil. When the oil pan is 80% hot, put the sweet potato balls and carrot balls in the pan and fry them until cooked. The color of potatoes changes slightly. Huang picked them up with a colander; Fry sweet lettuce in warm oil, and take it out with a colander when the color turns green;

Take the oil out of the oil pan and put it back on the stove. Add 50 grams of oil, stir-fry shallots and ginger, add yellow wine, refined salt, white sugar, monosodium glutamate, tomato juice, pepper and chicken legs, and bring to a boil;

6. Then continue to burn with slow fire for about 15 minutes, add sweet potatoes and carrot balls, and then add lettuce balls later;

7. After the sweet potato balls are crisp and rotten, thicken the chicken juice with high fire, thicken with water starch, pour in sesame oil, and then take out the pot.

Features: This dish is tomato red in color, crisp and rotten, and has a unique taste.