1. Buy the chicken drumsticks, spread them evenly with 3-4 grams of salt, and then marinate them in the refrigerator for 1-2 days. If you haven't eaten it after 2 days, put it in the freezer, and then eat it later and thaw it in advance.
2. Wash the drumsticks, drain the water, and remove the bones, as shown in the picture. The bones can be saved for soup.
3. Peel and diced tomatoes
4. Put oil in the pot, add diced potatoes and carrots
5. Add diced tomatoes after sautéing
6. Stir-fry the tomatoes until the moisture has been extracted, then add tomato sauce, salt and sugar
7. Pour in boiling water and just finish the ingredients.
8. Add a piece of cheese slices, which can be replaced with cheese powder. Neither can be skipped. Cover and cook until the potatoes and carrots are soft
9. Then add chopped fennel and mix well, try the taste to adjust the sweetness and sourness. If the juice is not thick enough, add starch water to thicken it.
10. Tomato sauce is complete
11. Don't add oil in a non-stick pan. Put the chicken chop in the pan. Fry the skin side first. The oil will come out later. Don't stir and fry for 2 minutes. Sprinkle with crushed black pepper.
12. Then turn it over, sprinkle with black pepper and continue to fry for 2 minutes
13. Fry golden brown on both sides, then add 20g of water to cover, simmer the chicken thighs until the water is dry, and fry them on both sides. Served with tomato juice and cut with a knife and fork to eat. I like the juice on the chicken chop, you can pour the juice in and boil it again.
14. It's super appetizing!
