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Ingredients: Chicken Pipa Legs 1000g

Accessories: 20g spicy millet, 20g hot pepper, 25g green onion, 25g ginger, 20g garlic

Seasoning: 10g of Chubang onion and ginger cooking wine, 10g of Chubang soy sauce, 3g of Chubang sesame oil, 2g of salt, 2g of sugar, 10g of Chubang pure raw oil, 5g of Pixian bean paste, 3g of starch, 1 egg, Chubang Pure Rice Vinegar 3g,

Chubang Extra Dark Soy Sauce 3g, Chubang Chicken Noodle 2g

Production steps:

1. Cut the chicken legs into pieces with bones, peel the meat with a knife, add ginger slices, green onion segments, salt, Chubang onion ginger cooking wine, Chubang soy sauce, Chubang extra dark soy sauce, egg liquid, starch, Chubang concentrate Mix in fragrant sesame oil and marinate for fifteen minutes; set aside;

2. Cut the onion into rice, cut the ginger into rice, smash and mince the garlic, cut the spicy millet and green pepper into small dices and set aside;

3. Heat up the pot, add a little Chubang pure peanut oil to heat, add the marinated chicken legs into the pot, and fry until both sides are golden brown;

4. Leave some oil in the pot, stir-fry onions, ginger and garlic, add Pixian bean paste, then add Chubang onion and ginger cooking wine, water, Chubang soy sauce, white sugar, Chubang premium dark soy sauce, Chubang chicken powder and adjust to taste Finally, add the fried chicken legs to collect the juice;

5. Sprinkle in chili millet and peppercorns, and finally add CHUBANG pure rice vinegar and CHUBANG aromatic sesame oil before serving.

Features: Spicy, salty and fresh, charred on the outside and tender on the inside.