Braised Chicken Leg Chops

1.2 chicken leg bones (I have a video about chicken leg bones, and those who don't know can go to my home page or my official account "eyebrow" to find), tear off the chicken skin, pierce holes with toothpicks on both sides, so as to pickle and taste, break muscle fibers, and reduce contraction.

2. Add a little salt, a little sugar, 1 tablespoon cooking wine to remove the fishy smell, pinch for a while, cover with plastic wrap, and refrigerate for more than half an hour.

3. Add sugar, 1 spoonful of rice vinegar, 1 spoonful of cooking wine, 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, 2 spoonfuls of oyster sauce, a little water to stir well.

4. Boil a pot of water, first add the corn that is not easy to cook. After the corn is cooked, add mushrooms, carrots, broccoli, blanch all vegetables, remove and drain.

5. Heat the sesame oil in a flat pan and fry the chicken ribs over low heat. When frying the chicken ribs, use a spatula to press down on them until the bottom is slightly golden. Flip over and fry the other side until golden brown. The other piece of chicken ribs is also cooked well.

6. Pour in the prepared Zhao Shao juice, cover with high heat and bring to a boil. Flip the sides over and bring to a boil again over high heat.

7. Continue to harvest the juice over high heat, do not harvest too dry.

8. Plate it, pair it with vegetables, pour sauce on it, and enjoy it beautifully!