Cooking Steps

1. 

   Step1:After the chicken leg is removed by the shopkeeper, use the back of the knife to break the chicken leg. Poke the chicken skin with toothpick to taste it. Marinate the ginger for 20 minutes with a little cooking wine and soy sauce. Seal it with plastic wrap and put it into the refrigerator fresh-keeping room (low temperature can speed up the solidification of the liquid. Taste faster).

2. 

   Step2:Blanch the chicken bones for 3 minutes. Remove the blood foam and add some ginger, onion and boil for 3 minutes. Keep the heat low for 15 minutes.

3. 

   Step3:With juice chicken soup 300ml. About a can of coke. Two scoops of old sauce, one scoop of raw sauce, one scoop of oil consumption and half of sugar. Mix well and then reserve.

4. 

   Step4:Broccoli, carrot and blanch for seven or eight minutes. Take it out for standby.

5. 

   Step5:A little oil. Just spread the bottom of the pot evenly. It must not be too much. Put the chicken leg, ginger and onion into the pot. Turn the chicken leg for two years until it is golden.

6. 

   Step6:Pour in the soup. If you are in a good mood, cook it over medium heat. Slowly. If you are in a bad mood, cook it over high heat. When there is about a small bowl left in the soup, the collection stage is completed. Take out the small bowl of juice for use.

7. 

   Step7:Put the rice into a small bowl and press it a little. Then turn the bowl upside down. The rice has a good shape. Cut the chicken leg into pieces. It's like my picture. Then take out the boiled carrots and broccoli. How can I set the plate to myself... Finally, pour the small bowl of soup on the cut chicken leg. Because the chicken legs need to be moistened between cuts and seams. Sprinkle a little sesame oil on broccoli and carrots.