Sihai network

The key is a bowl of sauce made by chicken leg with sweet and sour sauce

1. After the chicken leg is thawed, remove the bone, cut into small pieces, add 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of whole egg liquid and 1.5 spoon of starch, mix and marinate evenly for about 15-30 minutes.

2. Peel off the root of asparagus and cut it into small pieces. Cut carrot into small pieces for standby.

3. Add all sauce seasonings into a small bowl and stir evenly for standby. Add oil into the pot.

4. Drain the drumsticks slightly, add a small spoon of salad oil, and stir evenly to prevent lumping when frying.

5. When the oil temperature is about 160 ℃, throw in a small piece of chicken, and it will show that the oil temperature is almost the same and pour into the chicken,

6. Stir gently until golden brown, remove the controlled dry oil, and leave some base oil in the pot.

7. Blanch asparagus and carrots in supercooled water to keep their color green.

8. Heat the oil pan, stir fry the sauce slightly, and then add half a bowl of water to dilute the sauce.

9. Add the chicken pieces and stir fry them. Wrap them all in the sauce. Add the boiled asparagus and carrot and stir fry them. Thicken them slightly,

10. Drizzle a little sesame oil before starting the pot, and then drizzle a small spoon of vinegar, stir fry it, and immediately get out of the pot.