1. Main ingredients: chicken legs, cantaloupe
2. Boneless chicken thighs and cut into pieces
3. Put the cut chicken thighs into a bowl, add a little pepper, a little salt, three or two slices of ginger, and 1 teaspoon of cooking wine and pickle it for ten minutes.
4. When marinating chicken legs, adjust a bowl of sweet and sour sauce: 3 teaspoons of tomato sauce, 1 teaspoon of sugar, 1 teaspoon of fruit vinegar, a little salt
5. Add 1 teaspoon starch
6. Add a little dark soy sauce to make a blend, and mix with a proper amount of water to form a sauce.
7. Cut the cantaloupe into pieces about the size of chicken.
8. The marinated chicken breasts are evenly coated with a layer of dry starch
9. Fry the starchy chicken thigh piece by piece at 60% heat of the oil.
10. Fried golden fish
11. Leave a little base oil in the pot, add ginger slices and saute, add the mixed sauce
12. Bring to a boil over medium and small heat until the sauce thickens.
13. Add the fried chicken nuggets and cantaloupe
14. Stir-fry evenly over high heat, wrap the soup on the ingredients and it will be served.
15. The sweet and sour melon chicken nuggets are ready,
Tips:Re-frying can make the chicken nuggets more crispy.
Put the chicken nuggets and cantaloupe into the gorgon sauce and stir-fry them quickly, quickly wrap the gorgon sauce on the ingredients and immediately turn off the heat to serve.
