Chinese Food

Cooking Steps

1. 

   Step1:Chicken leg washed and bone

2. 

   Step2:Put some holes in the chicken skin with a bamboo stick or fork. This can prevent the skin from shrinking

3. 

   Step3:Turn the chicken leg over and beat it gently with the back of the knife. Please don't omit this step. This step is to make the meat tender and tasty

4. 

   Step4:Slice the scallion and flatten the three cloves of garli

5. 

   Step5:Chicken leg meat into the basin. Add the scallion, garlic, 20g soy sauce, 1g white pepper, 10g sugar, 2G salt and pepper and mix with hand

6. 

   Step6:Grab more. Grab all the liquid seasonings and eat them into the meat. Cover and marinate for 12 hours

7. 

   Step7:Boil chicken bone soup first - blanch chicken bone in cold water. Remove. Add boiling water, onion, ginger, onion and boil over high heat. The chicken leg bone soup can be obtained in about 30 minutes under low heat

8. 

   Step8:Then prepare the side dishes - wash the carrots, peel them, cut the hob pieces. Take the roots of broccoli and break them into small flowers

9. 

   Step9:Add water, salt and a few drops of cooking oil to boil in the pot. Put in carrots and cook for 24 minutes

10. 

    Step10:Add broccoli and bring to a boil. Scoop in and out of cold water immediately and cool for later use

11. 

    Step11:At this time, the chicken soup is also well cooked. To make the zhaoshao sauce chicken soup, filter it. Take about 300g of chicken soup. Add 20g of raw soy sauce, 20g of ice sugar, 5g of old soy sauce and 15g of low alcohol liquor to boil. Simmer slowly on a low heat until the remaining 2 / 3 of the juice is turned off. Add 20g of oyster sauce and 10g of honey to mix

12. 

    Step12:Do not touch the pot and heat it. Put the skin of chicken leg meat and chicken down. Fry over medium and small heat

13. 

    Step13:Pan fry chicken skin over medium low heat until golden. Turn ove

14. 

    Step14:Pan fry until golden. Turn it over several times to reach the same maturity.

15. 

    Step15:Then pour in the sauce. Turn the heat to collect the sauce. Remember to turn over the chicken leg halfway

16. 

    Step16:At last, the soup should be slightly thick. Don't dry the juice. It's the best sauce for chicken legs and rice

17. 

    Step17:Finally, cut the chicken leg and serve it with rice and side dishe