Salty chicken leg, a summer dish
Introduction:
"In hot summer, frozen beer is indispensable. How can you drink less beer and vegetables! This fried chicken leg is slowly fried over low heat. Its skin is a little burnt. After several hours of pickling, the meat is delicious and salty. Besides wine, it's also delicious
Production steps:
Step 1: heat the pan, then add the right amount of peanut oil, heat the oil, and then add the chicken leg
Step 2: slow frying over low heat, I use the induction cooker, adjust the second gear
Step 3: in fact, you don't have to turn it too often. You can cover it and fry it for a few minutes, then sprinkle salt on both sides of the pan until both sides are golden
Step 4: add a little soy sauce, continue to fry for 10 minutes, so turn off the heat
Step 5: load the plate and it's done
Materials required:
Chicken leg: 2
Jiang: a little
Salt: a little
Soy sauce: a little
White pepper: a little
Note: 1, fry time must use low fire; 2, do not turn too often, lest chicken skin rupture; 3, marinate time at least a few hours to taste.
Production difficulty: simple
Technology: decocting
Production time: half an hour
Taste: other
Chinese PinYin : Xian Xiang Ji Tui Xia Ri Li De Xia Jiu Cai
Salty chicken leg, a summer dish
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