食材:
步骤1:
往去好骨头收拾干净的鸡腿肉里加些生抽跟料酒,加不加盐看心情
![1.jpg](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/siji/chunji/2020-04-28/9e00f516ae08527d2abe1cb2a0d94506.jpg)
步骤2:
努力抓匀加淀粉,少量多次不够再加看心情掺面粉那样子,温柔拌匀搁旁边稍微一腌
![2.jpg](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/siji/chunji/2020-04-28/daab11f1ff372d5ef82a0e6db21b2c1b.jpg)
步骤3:
锅烧热加油铺鸡肉,有意识皮朝下小概率迸油先别怕
![3.jpg](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/siji/chunji/2020-04-28/e5a62cc2c516f5c85b970554e48d578c.jpg)
步骤4:
中大火煎到底层定型皮焦黄,想办法给肉翻个面,大概率迸油躲着点
![4.jpg](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/siji/chunji/2020-04-28/e74ba284368a12210731343e96808cca.jpg)
步骤5:
继续把肉煎熟煎到自己喜欢的程度,关火挪出锅,控/吸油晾着先,顺便把锅里明显过多的油滤出去些
![5.jpg](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/siji/chunji/2020-04-28/959d85e596c123424e5faa9a841552e9.jpg)
步骤6:
![6.jpg](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/siji/chunji/2020-04-28/734b450e295109eef1c3afa0c290dd5a.jpg)
步骤7:
看情况加水搅和匀,中火煮开蘸点尝尝小心烫,根据个人口味补料,根据个人喜好扔椒撒胡椒
![7.jpg](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/siji/chunji/2020-04-28/3dfb4788570aa7b2678dd813616f034a.jpg)
步骤8:
小火咕嘟到自己喜欢的程度就可以关火往外挪或者直接往之前煎好的肉上淋啦,拌面拌饭应该也都挺好吃的
![8.jpg](http://cookbooksoft.comhttp://www.cookbooksoft.com/d/file/siji/chunji/2020-04-28/1742cbaba0f73076154cc892ed1bc6a7.jpg)