Cooking Steps

1. 

   Step1:Raw materials: two Pipa legs. Was

2. 

   Step2:Remove bon

3. 

   Step3:Use toothpick to pierce holes. It's easy to taste. It can also prevent the chicken skin from contracting badly when frying

4. 

   Step4:Add in the chicken leg. 2 pieces of ginger, 2 spoons of Japanese soy sauce, 1 spoonful of honey, 2 spoonfuls of yellow wine, marinate for 5 hours, or one nigh

5. 

   Step5:According to the way of cooking sauce - 1 / 3 onion + 4 ginger slices + 2 garlic slices + 1 star anise + 1 cinnamon slice. Put into the po

6. 

   Step6:Boil with clear water for 5 minute

7. 

   Step7:Remove the material after cookin

8. 

   Step8:Add 1 tsp Honey + 2 tsp cooking wine + 1 tsp oyster sauce + 2 tsp Japanese soy sauce + 2 tsp ice suga

9. 

   Step9:Little fire makes the juice thic

10. 

    Step10:Put it in a small bowl for later use. Keep it for 1 month if the sauce is well preserved

11. 

    Step11:Put a small amount of oil in the pot. The skin of the chicken is facing down. Put in the leg of the chicken

12. 

    Step12:Turn back and forth. Fry the chicken legs until they are 8 rip

13. 

    Step13:Pour in the newly made zhaoshao juice (leave some zhaoshao juice on the rice). Fry until it tastes good. Drain the juice

14. 

    Step14:Fried chicken legs. Cut into piece

15. 

    Step15:Cooked rice + sushi vinegar + sesame oil + sesame. Mix the vegetables and blanch them, and then put them on the plate