Second, methods and steps:
1. Soak the chicken leg in water 1 hour to remove blood, and then cut the chicken leg into small pieces.
2. Add a proper amount of cold water to the pot, add chicken legs, add onion and ginger, and cook the wine until it stinks. After the fire boils, skim off the floating foam and take out the water control for later use.
3. Prepare shallots, ginger slices, star anise, pepper, cinnamon, fragrant leaves and dried red peppers.
4. Wash and cut mushrooms into four and a half pieces, cut potatoes and carrots into hob pieces, and cut green peppers into pieces for later use.
5, the pot is hot, add the right amount of cooking oil, add rock sugar. Stir-fry over low heat until the rock sugar melts and bubbles, showing amber color. Add chicken leg pieces, turn to medium heat and stir quickly, so that each chicken piece is coated with sugar.
6. Add onion ginger, dried red pepper, fragrant leaves, cinnamon, star anise and pepper and stir well. Add soy sauce, cooking wine and soy sauce, stir-fry until the color is higher, and add hot water without chicken pieces to boil. Add mushrooms, cover and stew for 15 minutes. /kloc-After 0/5 minutes, add potato and carrot, mix well and cook for 8 minutes.
7. Finally, add green pepper and salt, and stir well to serve. A delicious braised chicken is ready, which goes well with rice.