The method of frying chicken leg meat is as follows:
Tools/Materials: 2 chicken legs, 20g onion, shredded ginger 10g, 5g black pepper, 2 tablespoons cooking wine, 5 tablespoons honey, 2 tablespoons soy sauce, 3g sesame and 3g shredded onion.
1, cut a knife in the middle of the chicken leg, take out the chicken bone, and spread the chicken leg evenly. Chop a few sides of the chicken with the back of a knife, and poke holes in the chicken skin with a toothpick to facilitate pickling and tasting.
2. Add onion, shredded ginger, cooking wine and black pepper to the chicken and marinate for 20 minutes.
3, clean the bowl, add honey, soy sauce, cooking wine, soy sauce, melt with warm water, stir well for later use.
4. Take the pan and cool the oil in a hot pan. The oil temperature is 80% hot, and the skin is facing down. Put the chicken leg flat and fry it on slow fire. After 2 minutes, turn it over and fry it again, and both sides are fried until golden brown.
5, pour the juice, cover the lid, simmer for 5 minutes, open the pot, turn over again, turn to the fire to collect the juice, and collect the thick soup.
6, out of the pot, change the knife and set the plate, sprinkle with onions and sesame seeds.