Chicken leg with barbecued sauce(cha shao jiang wei ji tui rou )

Chicken leg with barbecued sauce

Introduction:

"Because cooking with low-temperature oil, the taste is very soft, the taste of barbecued pork sauce also completely infiltrates into the chicken legs, you can also add vegetables together, the taste is also good."

Production steps:

Step 1: remove the bone of the chicken leg, and cut the inside of the meat. As long as the meat is too big, it will not be evenly fried.

Step 2: remove the bones of the chicken leg, put in the garlic, ginger.

Step 3: the above is the seasoning.

Step 4: add 1 teaspoon soy sauce, 1 teaspoon barbecue sauce, a little peanut oil, 2 teaspoons cooking wine and a little salt on the basis of picture 2. It's better to massage the drumsticks. It'll taste better. Marinate for 30 minutes or 1 hour.

Step 5: heat the pan, add peanut oil, and fry the marinated chicken leg in a small heat until golden on both sides. Low temperature fried, fried side for the other side, about 20 minutes to fry.

Step 6: fry the front.

Step 7: put the washed coriander on the plate and put the chicken leg on the plate. (you can pour the oil on the fried chicken legs, or you can not add oil.)

Step 8: oily chicken legs.

Step 9: it's delicious with rice.

Materials required:

Drumsticks: 3

Coriander: 50g

Barbecued pork sauce: 1 teaspoon

Soy sauce: 1 teaspoon

Salt: a little

Minced garlic: 5

Ginger: 5 pieces

Peanut oil: 80g

Cooking wine: 2 teaspoons

Note: 1 with a small fire, low temperature cooking out of the meat taste will be better. 2. It's better to massage the drumsticks. It'll taste better. It can go with vegetables.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Cha Shao Jiang Wei Ji Tui Rou