Fried chicken leg

They say, “Eat in Guangdong, cook out Phoenix”, where Phoenix is an alias of Shude. Shundee's fish is very famous, and people here love fish. It's not just fish that are famous, it's very popular here. With thick rice soup as the bottom of the pot, the fish rises up, and when the soup boils, they pick up a piece of fish, put it in the pot for seconds, pull it out, and squeez the sauce that the store has. Fish's fresh medton is everywhere in the mouth. When the fish is washed and some vegetables boiled, it becomes a nice bowl of fish congee. The cabbage often leads me to this porridge pot, which is very light, and is quite different from the spicy pots in Sichuan. After the fish rises, the rest of the fish bones and the edges, which are often salinized in this way, are very good. Bringing salt chicken powder from the supermarket today, making this fried chicken leg like a restaurant. The chicken leg is very tender, often rinsed, cooked, salty, and soft outside the chicken leg. Splendid onions of sweet peppers, chicken legs tumbled and tumbled out of the pot, both to preserve the softness of chicken legs and sweetness through the sweet pepper onions. It's very simple. It's perfect for new cooks. {\i1 \cH30D3F3F4}