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
1g salt
2 tablespoons water
2 tablespoons cooking wine
A little white pepper


Step 1
Wash 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 2
Cut 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 3
Braised 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 4
Fry 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.