This is not a Japanese-style cooking method. Japanese style also requires a lot of miso and sake, so the Chinese style is based on the materials at hand, but it is noted that the proportion of water in the sauce must be 6-7 of other juices. Double, otherwise the taste of the juice is too thick and thick, and the taste will be terrible. P.s. No salt in the sauce. For the big spoonful, it is still unclear. Please search before cooking.
One chicken leg is flattened, salt is added, and the cooking wine is marinated for half an hour.
Adjust the sauce, add a small bowl, soy sauce, soy sauce, vinegar, sugar, cooking wine and water.
Add a small amount of fried chicken drumstick in a pan, fry over medium heat, and fry on both sides until browned
Pour in the prepared simmered sauce, continue to fry on both sides, pour a little honey, and juice.