Soy sauce and chicken legs

Recipe Recommendations

• chicken leg meat 5 pieces
• garlic appropriate amount
• mushrooms appropriate amount
• celery appropriate amount
• octagonal one
• Jiang appropriate amount
• sand tea sauce
• soy sauce a tablespoon
• soy sauce a tablespoon
• white sugar half a tablespoon

• slightly spicy
• burn
• half an hour
• ordinary

Steps for Soy sauce and chicken legs

1

The chicken leg is washed clean of the asphalt, each of which is cut to three pieces, and is made for 30 minutes of wine, raw and ginger ale (grum). Mushrooms use hot water to make soft slices, and celery cuts the rest。

2

The hot pot is not oiled, a spoonful of white sugar is equally melted, and the salted chicken leg is crammed into the pan to gold on both sides. When the dried meat is oiled, the chicken leg is pushed to the side, the pan is put in the middle of a fire with garlic and the fragrance is put into mushrooms, eight horns and a little wine, and the chicken leg continues to be fried。

3

Put in hot water (don't spill over chicken), and paste sauce used for pickling, with a lid covered with a little fire for 20 minutes, so that the chickens can twirl it evenly. Then the fire starts, a spoonful of saloon sauce starts pouring over the juice, and then a celery end starts to fry

4

The sauce lasts to keep the smell of the sauce itself. If released earlier, the special scent will be reduced significantly because of the length of the stew。

Recipe Categories

• hot dishes
• home cooking
• Summer recipes
• Autumn recipes