Chinese Food
Dry fried chicken leg
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All the people in the restaurants outside are stir fried. Little girl doesn't like spicy. I don't like too spicy. I've researched the taste of it by myself. I use pepper that is not too spicy but very fragrant. I use a spoonful of hemp (green pepper is more hemp) and a spoonful of fragrant pepper (red pepper is not hemp).
Cooking ingredients
Cooking Steps
Step1:Wash chicken legs and chop into small pieces. Use cooking wine and ginger to evenly squeeze a little lemon juice and place for 10 minutes. Rinse with water, remove and marinate for more than one hour with a little ginger and lemon juice.
Step2:Heat the pan with half of the oil and fry the chicken legs.
Step3:When the chicken shrinks, add in the anise, pepper and ginger. Continue frying until there is no water, and then remove.
Step4:Heat a little oil in another pot and pour in garlic. Stir in chili and a tablespoon of bean paste. Stir in the fried chicken leg.
Step5:Stir fry the water and add a little oyster sauce salt. Stir fry the cumin powder in a small spoon evenly. Add a little sugar to taste.
Step6:Finally, add a little pepper and stir fry well, then you can start to eat. Sprinkle a little garlic.
Cooking tips:No more water in the whole process. Stir fry slowly on a low heat. Stir fry later, because you can paste the pot. It's also delicious to fry with lotus root peanuts. Chicken legs need to be cut into small pieces. My cut is a bit big. The small one tastes good and the water is fast. There are skills in making delicious dishes.
