Chicken Drumsticks in Plum Sauce
1.
Ingredients for making ebony juice: ebony, licorice, hawthorn;
2.
Pour ebony, licorice, hawthorn and a little rock sugar into the pot, add appropriate amount of water, and boil for one hour;
3.
Boil into half a bowl of thick ebony soup;
4.
Wash the drumsticks to remove excessive subcutaneous fat;
5.
Remove the bones, marinate the thigh with salt, pepper, and cooking wine for 1 hour to taste, and finally use a fork to make some small holes in the meat;
6.
Shred the onion and cut the garlic cloves into small pieces;
7.
Put a thin layer of oil in a pan, heat it up, and fry the chicken skin down;
8.
Add ginger slices and garlic granules, continue to fry on the other side, fry until it is ripe and ready;
9.
Add a little oil to the pan and saute the onions;
10.
Add the fried chicken;
11.
Add a few drops of dark soy sauce, a little light soy sauce, cooking wine, pour in ebony juice, stir-fry on medium heat, cover and simmer for 10 minutes, and finally collect the juice on high heat. Don't over dry, leave a little soup and sprinkle with chopped green onion. (Because salt is left off when marinating the meat, soy sauce will also taste salty, so do not add salt)
12.
Look at the tempting chicken drumsticks in plum sauce.
Tips:
Sweet and sour, very wonderful taste. I like the word “wonderful” very much. It’s true. I guess girls will like this dish very much. It’s non-greasy and refreshing. The onion inside is more delicious. The raw carrot slices are also very crispy and sweet with the soup. Don't believe me, try it!