Now let's cut a little chopped green onion and a little Jiang Mo, then mix the sauce, three tablespoons of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, 30 grams of sugar and half a spoonful of bean paste. Of course, if your taste is heavy, you can add half a spoonful of salt, then put the chopped green onion and ginger we prepared earlier, sprinkle with a little cooking wine, then stir well and set aside.
Next, take out our chicken thighs and cut them three times with a knife, which will be more delicious. After the knife is cut, put a layer of potato starch on it and pour more oil into the pot. When the oil temperature is about 40% hot, put our chicken legs in, fry them in medium heat, turn them over properly, and don't burn them. The whole frying process lasts about three minutes. Then we can see that its skin is slightly brittle. At this time, we can fish it out, pour the sauce prepared in front of the chicken thigh, and then spread it evenly on the chicken thigh.
Give it more time to taste for 20 minutes, and then put the delicious chicken legs into the big bowl. Don't waste the juice at the bottom of the bowl. Pour it in with it, put it on a steamer, bring it to a boil, and then turn it to a low heat for about 40 minutes. We can cook it then. Sprinkle a little chopped green onion on it while it is hot, and a delicious chicken leg will be ready. No braising, no boiling, very tasty. Just put it in a steamer, set a time and play with your mobile phone for a while. With this delicious chicken leg, I feel I can eat three bowls of rice. If you like this kind of chicken leg, you might as well have a try!