2. I bought three chicken legs, put them in a stainless steel basin, soaked them in cold water, and changed the water several times in the middle to soak the blood.
3. Find out the tea bag and seasoning, and prepare to make a material bag for boiling chicken legs. The package contains: 1 piece of Alpinia officinarum, 3 pieces of Angelica dahurica, 5 pieces of fragrant leaves, 5 pieces of licorice, 2 pieces of aniseed and 20 pieces of pepper.
4. Wash the chicken legs and put them into the casserole. Add cold water at one time without chicken legs. Start the fire first, and then turn it down when the water boils. When the water is boiled, there will be foam in the soup. Foam with a large frying spoon.
5. Slice the onion and ginger for use.
6. After the foam is clean, add the bag and onion ginger. Cover and stew for 40 minutes.
7. When cooking chicken legs, prepare materials for dipping. Wash coriander, leek and garlic for use.
8. Cut the three materials into pieces, put them in a small seasoning bowl and add 3 grams of salt. Add 15g soy sauce and 5g sugar. Add 20g of rice vinegar and a few drops of sesame oil and mix well.
9, 40 minutes later, the chicken legs are cooked, fished out and torn into large pieces by hand, and eaten with dipping materials. After a long time of cooking, the meat has been boned, but it is still tender.
10, note: put cold water in the casserole, fill it up once, without adding water in the middle. Dip can be prepared according to your own taste.