Braised chicken leg rice
Simple and convenient, the taste is not inferior to that of the hotelThose who like sauce can increase the amount of sauce
Step 1 . Rice is boiled in a pot
Step 2 . Chicken leg boneless for standby
Step 3 . The processed chicken leg meat is flattened with a knife to make the meat thinner, and marinated with a spoonful of cooking wine
Step 4 . Middle note sauce during meat pickling, 5 rock sugar
Step 5 . 2 teaspoons of oil consumption +2 teaspoons of raw pumping +2 teaspoons of cooking wine +2 teaspoons of water, stir well
Step 6 . Slice mushrooms, cut chili into sections, stir fry with a little oil in the pot, and season with a little salt and black pepper
Step 7 . In a saucepan, heat a small amount of oil over low heat, and add garlic and ginger slices
Step 8 . Add chicken legs and fry them over low heat until they can be pierced through with chopsticks
Step 9 . Pour in the sauce and stir quickly until the soup is thick
Step 10 . Fish out the chicken, cut it into pieces, place it on the plate, and finally pour sauce on it. Eat it
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