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Ingredients: 200 grams chicken legs

Accessories: 100 grams of king oyster mushroom, 5 grams of garlic slices, 5 grams of green onions

Seasoning: 5 grams of Chubang Golden Fisher Girl Oyster Sauce, 5 grams of Chubang Onion and Ginger Cooking Wine, 2 grams of Chubang Chicken Powder, appropriate amount of sugar, 3 grams of white pepper, 25 grams of Chubang Balsamic Vinegar, and Chubang Peanut Flavor 10 grams of edible vegetable blended oil, 10 grams of Chubang garlic chili sauce, 5 grams of Chubang delicious fresh soy sauce, appropriate amount of cornstarch, and a little salt

Production steps:

1. Shred Pleurotus eryngii;

2. Debone the chicken legs, pat the chicken and cut into pieces. Add Chubang Golden Fisher Girl Oyster Sauce, Chubang Onion and Ginger Sauce, Chubang Chicken Noodles, Corn Starch, and White Pepper to marinate for preparation;

3. Pleurotus eryngii is fried and crisped with Chubang peanut-flavored edible plants, sprinkled with a little salt and set aside;

4. Coat the marinated chicken balls with cornstarch, mix with Chubang peanut-flavored edible plants, deep-fry until cooked, crispy and set aside;

5. Put Chubang peanut-flavored edible plant blended oil into the pot and heat it up. Add garlic slices, green onions, and Chubang garlic chili sauce and stir-fry until fragrant. Add a little water, Chubang Balsamic Vinegar King, Chubang Delicious Fresh Soy Sauce, sugar, pour in a little oil to reduce the juice, add the fried chicken legs, stir-fry and serve.