Cooking Steps

1. 

   Step1:Wash lute legs in water, remove bones, cut into medium pieces, 10g soy sauce A kind of Cooking wine 10g A kind of Rice wine 5g A kind of A little pepper A kind of Marinate 10 grams of Shuidian powder for more than half an hour. Cut seasonal vegetables for standb

2. 

   Step2:In a hot pot, pour in the oil and stir fry the icing sugar over medium low heat to make it maple

3. 

   Step3:Put in the marinated chicken leg meat, onion, garlic and ginger slices at one time and stir fry until the chicken leg is evenly colored and has a little gum on the surface. Sprinkle with pepper (pepper powder) and dry pepper to improve the flavor

4. 

   Step4:Stir fry the chicken until it's juicy, then add the potato, mushroom and Tricholoma mushroom (any stew resistant ingredients you like) to continue to stir fry until it's fragrant

5. 

   Step5:Add 10g of raw soy sauce 10g of old soy sauce 10g of rice wine 10g of white sugar 20g of oyster sauce 5g of salt a little hot water sauce is the same as the ingredients (the amount of sauce can be increased or decreased according to the amount of vegetables you add). Heat it up and stir well, then turn it to a small heat and cover it for 30 minutes

6. 

   Step6:When the soup becomes thick and the potatoes are basically soft and rotten, add in green pepper, turn the heat, stir fry and collect the juice

7. 

   Step7:Sprinkle coriander (or chopped shallot) and white sesame before leaving the pot to decorate a pot of stewed chicken with high appearance and flavor A kind of

8. 

   Step8:I can't wait to serve it on the table directly. It's a perfect match with rice, noodles, steamed bread and pancakes