cut the chicken legs into small pieces, then wash the onion and pepper and tear them into pieces.
2.Add some 1 tablespoons of camellia oil into the pot, add the cut chicken leg, fry the small fire to the two sides and color, then add the Orlean marinade and stir fry the color, then add the 400ML water, heat the fire and turn small fire to the thick soup, then pour into the onion and pepper for 3 minutes or so. ![36.jpg]
