Ingredients: 600g chicken leg, 8 small red onions.

Accessories: garlic 10 tablets, 5 slices of ginger, 50 ml of dried pepper oil (20ml of sesame oil and 30 ml of peanut oil), 80ml of rice wine, 60 ml of soy sauce (50 ml of soy sauce 10ml), rock sugar 10 g, and basil leaves 10.

Practice: 1. Chop chicken legs into small pieces, clean them, and control the moisture. Peel the red onion and cut it in half, peel the garlic and break the dried pepper; Heat a wok, pour in sesame oil and peanut oil, add garlic when the oil is 7 minutes hot, fry on both sides, then add small red onion, then add dried Chili and ginger slices and stir-fry.

2. Stir-fry onion, ginger, garlic and pepper, add chicken pieces, stir-fry and change color, then pour in rice wine, soy sauce and rock sugar, and after boiling over high fire, cover the pot with slow fire and stew for 15-20 minutes.

3. Sprinkle basil leaves after simmering and collecting juice, stir-fry evenly and turn off the fire.

Tip:1.Three cups of chicken, three cups mainly refers to the simple seasoning, one cup of oil, one cup of wine and one cup of soy sauce, but in fact, we should pay attention to the choice of these three seasonings. Oil is a mixture of sesame oil and peanut oil, wine is Guangdong rice wine, and soy sauce is mainly light soy sauce with a little light soy sauce. The three cups of chicken made in this way have the best taste, color and taste.

2. If you don't eat spicy food, you can save the pepper step. If the taste is heavy, you can add a little salt.

3. Little red onion tastes heavier, if you don't choose ordinary big onion. Basil leaf is also called nine-story tower, and its addition makes the three cups of chicken have a unique fragrance, which is very special and the finishing touch.

4. Cook three cups of chicken, or you can choose the whole three-yellow chicken or chicken wings.

Carrot and chicken leg meat

Ingredients: 3 drumsticks, 1 carrot, several slices of ginger, 2 garlic and 2 green peppers.

Accessories: salt, bean paste, cooking oil and soy sauce.

Practice: 1. Prepare materials.

2. Cut the chicken leg and dice the carrot for later use.

3. Heat the oil pan and add the chopped chicken leg meat.

Step 4 stir fry a few times

5. Fry until both sides are golden, then add garlic, ginger and dried pepper and stir-fry for a while.

6. Add diced carrots and stir fry for 5 minutes.

7. Add salt, soy sauce,

8. Stir-fry the bean paste evenly

9. Put in a bowl of water and stew until the water is dry (until the carrots are cooked, if the diced carrots are too big to be cooked, you can boil them again.

10. Cover the pot and cook for a while.

1 1. Add green pepper rings and stir-fry a few times before taking out the pot.

12. You can eat it after you take it out of the pot.

Lemon-flavored boneless chicken leg meat

Ingredients: chicken legs, lemon, ginger, onion, garlic, soy sauce, soy sauce, salt, sugar, rice wine, chicken essence according to personal preference, peanut oil.

Practice: 1. Prepare chicken legs and wash them.

2. After the chicken leg is washed, cut a knife on the chicken leg with a knife, and the left hand can hold the middle bone of the chicken leg and slowly cut it to draw the leg meat. (Those who are not familiar with it should be careful with the knife.)

Step 3 prepare a lemon

4. Prepare ginger, onion, garlic cloves and star anise.

5. The boneless chicken leg meat begins to be marinated. First, cut a lemon, squeeze the lemon juice into the meat by hand, then add a proper amount of salt, soy sauce, soy sauce, sugar, rice wine (cooking wine is also ok) and marinate for 20 minutes.

6. After 20 minutes, put a little oil in the hot pot and fry the chicken legs on both sides.

7. Fry the chicken leg meat and use a spatula to separate the meat from the side of the pot. At this time, add ginger, onion and garlic, and stir-fry the star anise.

8. Stir-fry the ginger, onion and garlic with the chicken leg, inject warm water and mix well, cover the pot and stew. In the meantime, open the pot and turn it a few times, and pour the juice from the original pickling of the chicken leg into the pot until the chicken leg is dried.

9. Chicken leg meat juice is taken out and put on a plate with chopsticks. It smells good. The thick lemon is fragrant and comes from the nose. My mouth is watering!

10. Cool the chicken leg, cut it into pieces, put it on a plate, and pad it with lettuce leaves to make it look good.

1 1. It's more delicious to make chicken leg meat with bones removed, and it's more tender and sweet to marinate with lemon juice.

Fried chicken leg meat

Ingredients: 4 chicken legs, cooking wine, soy sauce, soy sauce, broccoli and onion.

Practice: 1. Four chicken legs to remove bones.

2. Two spoons of soy sauce, one spoonful of soy sauce, two spoonfuls of honey, and appropriate amount of ginger slices, and marinate for more than 1 hour.

3. Tear the onion a circle

4. The biscuit mold is pressed for marks, and the fruit knife is cut around.

Step 5 cut some carrot slices

Step 6 cut some broccoli balls

7. put some salt in the pot, a little more salt, and boil water.

8. Add vegetables and cook them.

9. Pick up the vegetables and drain them. Add a little sesame oil and mix well.

10. Heat the pan, add a little oil, 2 tablespoons cooking wine, 4 tablespoons light soy sauce and 2 tablespoons honey, and boil until the soup is thick and poured out for later use.

1 1. Brush the pan again, put a little oil, add the chicken legs with the chicken skin facing down, and turn it once a minute or so. Be careful not to paste the pan! If there is a non-stick pan, it will be easier to fry.

12. fry until golden brown on both sides, insert the chicken leg meat with chopsticks, and it will be cooked when it comes out of transparent water. Try inserting it in more places.

13. Fry, take out the pan, cut into pieces, and set the plate.

14. Sprinkle the sauce evenly.

15. Just set the vegetables on the plate.

Braised chicken leg in honey sauce

Ingredients: 4 pipa legs, some garlic and some ginger.

Accessories: oil, soy sauce, delicious and fresh, cooking wine, honey and salt.

Practice: 1. Wash chicken legs (pipa legs)

2. Use a special thick meat chopper to cut into blocks. Don't be too big, just cut a chicken leg into four pieces.

3. In a small bowl, prepare a spoonful of honey, a spoonful of soy sauce, two spoonfuls of delicious and fresh, two spoonfuls of cooking wine, a small amount of salt, add some water and stir well. 4. After heating the pan, pour in three spoonfuls of oil, pour in the chicken leg, fry for a minute, then stir fry for a few minutes, and add the garlic and ginger slices.

5. Pour the seasoning in the small bowl, add appropriate amount of water, and spill over the chicken leg meat. After the fire is boiled, turn to warm fire.

6. collect the juice on a small fire ~ sprinkle some chopped green onion, and use honey as a dish tip because this honey juice is sweet and smoother.

Fried chicken leg with mushrooms

Ingredients: 2 chicken legs, 5 fresh mushrooms, shallots 1 piece, appropriate amount of ginger and garlic.

Practice: 1. Cut chicken legs into small pieces, wash them, add peanut oil, soy sauce and chicken powder for pickling.

I use fresh mushrooms here, and I can also use dried mushrooms. Wash the mushrooms for later use, because this fresh mushroom is bigger, I will divide it into four parts!

3. Prepare onion, ginger and garlic. (Please ignore the green pepper segment)

4. Heat oil in the pot, add onion, ginger and garlic until fragrant, then add chicken legs and stir fry constantly.

5. Stir-fry until there is no blood, put the mushrooms in, add soy sauce, oyster sauce, salt, some soy sauce to adjust the color, stir fry and add water.

6. Cover the lid, turn to medium heat after the fire is boiled, and occasionally open the lid and stir fry when the water is almost left, so as not to stick to the pot!

7. Collect the juice, sprinkle with chopped green onion and stir fry.

Fried chicken leg with black pepper sauce

Ingredients: chicken leg meat, oyster sauce 1 spoon, soy sauce 1 2 spoon, sugar, salt, cooking wine1spoon, chopped black pepper and oil.

Practice: 1. Pick the chicken leg meat in advance and take it out of the refrigerator when eating. Add cooking wine, soy sauce, oyster sauce, sugar, salt and black pepper (squeeze some lemon juice if there is lemon) to the chicken leg meat, grab it evenly by hand and marinate it for about 10-20 minutes.

2. Heat the pan, add a little oil (just a little bit, it's ok if you don't stick to the pan and don't put oil, which is healthier), put the marinated chicken in the pan, fry it on both sides and color it (chopsticks can be cooked easily), then take it out of the pan and serve it with blanched broccoli or other vegetables.

Tip: This time, you use pipa legs. You can buy more chicken leg meat and pick it at one time. Bones can be stewed in chicken bone soup, and meat can be divided and frozen in the refrigerator, so you can eat it at any time. It is very convenient.

Roasted chicken leg with lemon

Ingredients: 500g chicken leg meat, one lemon, light soy sauce, a little sugar in dark soy sauce, a little salt and one garlic clove.

Practice: 1. Take the meat from the chicken leg, cut it into small pieces and put it in a bowl for later use. Cut garlic cloves into small pieces.

2. Cut the lemon, leave a little on the plate, squeeze the lemon juice into the chicken, and add salt, soy sauce, soy sauce and sugar. Grasp evenly and marinate for 30 minutes.

3. Heat oil in the pot, pick up the chicken with chopsticks and put it flat in the pot, and fry it on low heat. Leave juice in the bowl.

4. When the chicken is fried to golden brown, add the marinated chicken juice, cover the pot and simmer, and turn it over from time to time.

5. When the juice is almost collected, take it out and put it on the plate. Take another oil pan, stir-fry the garlic and pour it on the chicken.

Fried chicken leg with shredded mushrooms

Ingredients: chicken leg 380g, dried mushroom 30g.

Accessories: oil, soy sauce, soy sauce, sugar, chicken powder, raw flour, pepper and water.

Practice: 1. Ingredients: chicken legs and dried mushrooms.

2. Peel and boneless the chicken legs, shred them, wash them and put them in a bowl.

3. Add a proper amount of soy sauce, cornflour, pepper, chicken powder, sugar and water, mix well and marinate for about 1 hour.

4. soak the dried mushrooms.

5. Wash, pedicel and shred.

6. Prepare the sauce (soy sauce, cornstarch, sugar and water).

7. Hot oil pan.

8. Add shredded mushrooms.

9. Pour a little water and saute the shredded mushrooms.

10. Scoop the mushroom shreds for later use.

1 1. Pour a proper amount of corn oil into the original pot, add the marinated chicken and stir-fry.

12. Pour a little water and stir-fry the chicken until it changes color.

13. Return the shredded mushrooms to the pot, and then pour in the sauce.

14. Stir-fry until the juice is collected.

15. When scooped up, the fire can be turned off. Tips When cooking mushrooms, be sure to wash and cook them thoroughly. In order to fully absorb the nutrition of mushrooms, it is best to choose dried mushrooms.

Spicy fried chicken leg meat

Ingredients: two chicken legs, two peppers, carrots, green onions, ginger, starch, soy sauce, soy sauce, cooking wine, salt and monosodium glutamate.

Practice: 1. Remove the bones from the chicken legs. Cut into pieces. Add salt, cooking wine, soy sauce, soy sauce and starch and mix well. Take control of this quantity yourself. The soy sauce is only for coloring the chicken, so don't put too much. Too much will make it black. Taste 15 minutes.

2. Pepper removes the tendons. Slice. You can bring a disposable glove when picking up the pepper. Or wash your hands immediately after finishing. I have a little more than one here, and my hands are still hot!

3. Put more oil in the pot than usual when cooking. After the oil is hot, put the chicken in and stir-fry until the chicken is shrunk and compacted, and then control the oil to come out.

4. Leave oil in the pot. Add onion and ginger and saute. Then add pepper and carrot and stir fry. Stir-fry the fragrance and add a little salt. Then put the chicken back in the pot and stir fry. Taste the salty water yourself. Because there was already salt and soy sauce when tasting meat before, people with a weak mouth can put some monosodium glutamate directly and then go out of the pot. If you feel weak, you can add some salt, then stir-fry monosodium glutamate and take it out of the pot.

Crispy chicken leg meat

Ingredients: chicken leg 500g, salt.

Practice: 1. Wash and boneless chicken legs, and hammer them loose with the back of a knife.

2. Rub salt on the meat, which is about 0.8% of the weight of the meat. For 500g of two chicken legs, use 4g of salt.

3. Wrap it in kitchen paper and put it in the refrigerator for 3 days (the kitchen paper can be removed in half a day). After 3 days of pickling, the meat will become dry.

Take it out of the refrigerator and leave it at room temperature for 30 minutes. Then put it in the oven at 200 degrees, 15 minutes. 5. After baking, take it out and let it stand for 5 minutes, let it cool down, cut into pieces and put it on a plate. If you like spicy food, you can sprinkle some Chili powder.

Stir-fried chicken leg with straw mushroom

Ingredients: Volvariella volvacea 120g, chicken leg meat 4 10g.

Accessories: olive oil, oyster sauce, soy sauce, soy sauce, cornmeal, chicken powder, pepper, sugar, sesame oil, water and garlic.

Practice: 1. Ingredients: chicken legs and straw mushrooms.

2. Wash the straw mushroom and cut it in half.

3. Bone the chicken legs and shred them.

4. Put shredded chicken into a bowl, add appropriate amount of soy sauce, soy sauce, raw flour, chicken powder, pepper, sugar, sesame oil and water, and mix well.

5. Marinate for 30 minutes.

6. Heat the oil pan and saute the garlic.

7. Add shredded chicken.

8. Stir-fry until the shredded chicken is half cooked.

9. Add straw mushrooms.

10. Pour in the sauce (the sauce in the bowl of pickled shredded chicken).

1 1. Stir-fry until juice is collected.

12. Turn off the fire and serve.

Tip: This dish contains straw mushroom, which is not suitable for gout patients.

Snack chicken leg meat

Ingredients: about 250g of chicken leg meat (2 pieces), green garlic stalks150g, 5 pieces of Vitex negundo, 8 pieces of millet spicy, soy sauce, aged vinegar and pepper, raw flour, salt, chicken powder and Chili oil, and 3 pieces of garlic.

Practice: 1. Boned chicken leg, washed, diced, and marinated with black pepper, cooking wine, salt, raw flour and appropriate amount of water!

2. Wash the green garlic with leaves and stems, and cut into small pieces!

3. Wash and cut two Vitex negundo and millet spicy separately for use!

4. Peel the garlic and dice it!

5. Heat it in a pot, inject proper amount of vegetable oil, pour the chicken leg meat into it and quickly spread it until it matures and take out the oil control!

6. Leave a little oil in the original pot, saute the garlic, then add the green garlic and green and red peppers to stir fry, let the chicken stir fry together, season and color with soy sauce, vinegar, salt, pepper and Chili oil chicken essence, and turn off the heat immediately!

Tip: The amount of seasoning in the recipe is not specified. Add the ingredients according to your own taste. Soy sauce should only be colored, and old vinegar should not be put more. Cooking wine should only be used for pickling. Chili oil is the theme. Please be gentle when adding salt. Don't burn it too salty. Try it first and then adjust it!