Cooking Steps

1. 

   Step1:Wash the chicken legs with water and remove the bones. It's easier to cook and easier to eat. Use toothpick to pierce some holes in the chicken skin. It can not only prevent the chicken skin from contracting when frying, but also easy to taste when marinating. Chop the chicken with the back of the knife to make it more delicate, shorten the curing time and save the cooking time.

2. 

   Step2:Add a spoonful of cooking wine to the drumsticks. Add another tablespoon of salt. Marinate for 10 minutes. When marinating, we use the home seasoning to make the sauce; first put 1 spoon of honey (usually the amount of spoon for soup).

3. 

   Step3:Add 2 more spoons of cooking wine. Add 3 tablespoons of raw water and 4 tablespoons of water.

4. 

   Step4:Stir well. Just cook the sauce. Heat the pan. Put the marinated chicken legs into the pan. The skin of the chicken is facing down. Fry slowly over low heat. Fry until golden. The skin is oily by this time. Turn over. Fry the chicken skin to the side with meat. The meat is delicious and tender.

5. 

   Step5:Pan fry until both sides are golden. Chopsticks can be pierced with a little bit. It means that the pan is done. After frying, there will be a little oil from the chicken skin at the bottom of the pot. Add onion, ginger and garlic. Stir fry. Pour in the sauce.

6. 

   Step6:Slowly collect the juice on a small fire. Keep stirring. Take the juice until it's thick. The soup is used to mix rice. The rice is compacted in a small bowl and buckled on the plate.

7. 

   Step7:Wash and slice the cucumber. Wash and cut the green pepper into green pepper rings (you can also blanch the seasonal vegetables with boiling water. It's good to eat with rice). Take out the chicken leg. Cut it into sections. It's easy to eat. Put rice, vegetables and chicken legs in the dish. Just cook chicken leg rice.