“Korean chili sauce is used up and replaced by garlic chili sauce.”
|shredded ginger||Appropriate amount|
|Garlic powder||Appropriate amount|
|Cooking wine||Appropriate amount|
|Oyster sauce||Appropriate amount|
|Soy sauce||Appropriate amount|
|Sichuan Pepper||Appropriate amount|
|corn starch||Appropriate amount|
|Egg juice||Appropriate amount|
|Flavor||Sour and hot|
|time consuming||An hour|
Wash the chicken leg and marinate for half an hour with onion, ginger, garlic, sauce, cooking wine, pepper and oyster oil.
Cover with corn starch, dip in egg liquid, and then coat with corn starch.
Small fire deep fried.
Stir-fry tomato sauce, Korean chili sauce, sugar, garlic with some pure water in oil and then pour in fried chicken leg.
Also made a cumin flavor.
Fried chicken leg in two flavors.
Musicicmiumiu’s works from the world of gourmet food