Material: 3 chicken legs, one potato
Cut the 3 mm slices of the potatoes, remove the bones from the chicken legs and use a fork to make some small holes to prevent the chicken skin from shrinking when fried.
Chicken legs marinated with salt, cooking wine and a little allspice for 20 minutes
Heat the oil in a pan, fry the potato slices until golden on both sides, the potatoes are soft
Honey, water, soy sauce, sugar, salt, and oyster sauce are blended into the sauce for use.
Marinate the chicken legs and fry them in a hot oil pan. Note that the chicken skin is fried first until the surface of the chicken skin is golden, and the surface is fried until the surface is golden. (When frying, do not use the shovel to press the chicken)
Pour in the simmered simmered sauce and fry the chicken over medium heat. Pay attention to the shovel and stir the simmering juice to prevent burning. Finally, the soup can be thickened.
1. When frying chicken legs, first pay attention to the bottom of the pan, which is good for shaping the chicken legs. After frying, pour the sauce into the sauce and cook it for a while. 2. The fried potatoes are sprinkled with a little salt or the remaining soup is delicious. When I take pictures, there are only 3 potatoes.