Fried and roasted chicken legs are matched with carefully cooked seasonal vegetables. The freshness of vegetables and the tenderness of muscles are perfectly combined. Today is the lucky day for taste buds. No more nonsense. Here is the production process.


2 chicken legs
1 carrot
1 tomato
1 Coprinus
1 persimmon pepper
A little pepper
A little pepper powder
A little salt
A little olive oil
Proper oyster sauce


Step 1
As soon as the chicken leg is opened for two, poke a few times with a knife on the chicken to taste conveniently. Sprinkle pepper, pepper and salt and marinate for 20 minutes.

Step 2
Preheat the pan, add a little olive oil, and the bottom of the pan can be a thin layer. Olive oil should not be much, because chicken oil will flow out when frying.

Step 3
After the oil is hot, add chicken legs, fry at medium and low temperature, and fry the opposite side after five minutes

Step 4
Place the chicken legs in a baking tray, cover with tin foil and bake for 10 minutes

Step 5
The purpose of wrapping tin foil paper is to make the inside of chicken legs easier to heat and mature without burning the surface. In the last 5 minutes, uncover the tin foil, open the oven door, brush the skin of chicken legs and paint it

Step 6
Put diced tomatoes directly into the pan with fried chicken legs and stir fry over medium high heat

Step 7
Add carrots and stir fry

Step 8
Add the coprinus comatus and stir fry and add a little water. Seasoning before the pot, add green pepper and oyster sauce.