Simple, delicious, convenient, muscle-enhancing, fat-reducing
Wash the chicken legs clean, peel, deboning, a few pieces of meat, rinse again, drain
Add a small amount of salt, soy sauce, starch, black pepper powder, grasp by hand, cover with plastic wrap (cover)
Put it in the refrigerator for 20 minutes, the longer the chicken leg is, the more delicious it is.
Put one or two drops of oil in a non-stick pan (you can also choose not to put it), add it to the hot pot, add the chicken leg pieces together, turn them into medium heat immediately after adding them, cover the lid, and simmer for about three minutes (time according to the chicken) The block size is different, mainly according to the color of the chicken leg, which becomes golden and crisp. At this time, you can slide the non-stick pan to prevent the meat from sticking. Open the lid and turn the meat, cover the lid, and again for three minutes.
Both sides are golden, set in a pan and sprinkle with freshly ground black pepper