Preparation materials: boneless chicken leg 250g, canned tomato 260g, onion l/4, rosemary 1 root, minced garlic, salt, pepper, sugar and flour.

Specific practices:

1. Sauce: Wash and chop onions and garlic first. Take a small pot, add a proper amount of oil, stir-fry garlic and onion with low fire, then add tomatoes and continue to stir-fry. Stir-fry the whole sauce, add the right amount of sugar and stir, then add pepper and a little salt. After the taste is adjusted, it can be turned off and set aside.

2. Prepare chicken chops: After washing the chicken legs, cut off the tendons with a knife first, and then dry the excess water with a paper towel. Sprinkle salt and pepper on both sides. Then sprinkle a thin layer of powder on both sides.

3. Fry chicken chops: add appropriate amount of oil to the pan, turn on medium heat, put hot oil in the pan, add chicken leg meat (skin down first) and fry with rosemary. After the skin is fried to golden brown, turn over and continue to fry until the chicken is cooked, then turn off the heat. (It's best to cover the pan and fry it after turning over, because during frying, the chicken will flow out of the soup and the oil will be sprayed indiscriminately. )

4. After the fried chicken chops are placed on the plate, put the sauce cooked in step 6 on the plate and eat together.

The food in every place is different, even if it is unified into dishes, different places, different recipes, different ingredients, naturally different.