The salted and then fried chicken tastes tender, fresh and sweet. With some vegetables, it can make her eat more rice.
3 chicken legs
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons water
2 tablespoons cooking wine
A little white pepper
Step 1Wash the chicken leg, draw a circle with a knife under the bone joint connecting the chicken leg and the chicken claw, and deeply cut the link with the bone; Slowly peel the meat off the chicken bone along the chicken leg bone
Step 2Cut the stripped chicken into pieces, and then cut a few knives at the thick part of the meat to taste; Put the processed chicken legs in a basin, put a tablespoon of cooking wine, salt and pepper, mix well, seal well, and marinate for about 20 minutes (or put them in the refrigerator overnight)
Step 3Braised soy sauce, sugar, 1 tbsp cooking wine, add water and mix to make a roasted juice; Heat the frying pan without oil. Fry the chicken leg with the skin side down over medium heat
Step 4Fry until one side is golden, turn over and then fry until the chicken leg is golden on both sides, 7 and 8 mature; Pour in the sauce before the sauce is served. Slowly remove the juice from a small heat. See if the soup is thick enough to turn the fire off.