1. Wash the chicken legs and tie them tightly with boiling water.
2, onions, ginger, garlic, aniseed, dried peppers, chicken legs into the pot, add hot water, beer (according to their own taste), stew on high fire, add salt, soy sauce.
3. Prepare another pot, add a little oil, pour in sugar and stir-fry the sugar color. Stir-fry the sugar and pour it into the pot where the chicken leg is stewed.
After the pot is boiled, stew it with low fire (it will be hard to stew).
5, gently tie the chicken leg with chopsticks, can be tied into the chicken leg, indicating that the stew is good. Onion-flavored chicken leg
Ingredients: two chicken legs and a small onion.
Seasoning: two small red peppers, a ginger, an onion, oil, salt, soy sauce, chicken essence, lobster sauce, shredded ginger, Chili powder, cumin powder, cooking wine and soup stock.
Exercise:
1. Wash the chicken legs, drain them, change the flower knives, and marinate them with soy sauce and cooking wine for about half an hour;
2, put more oil, heat to five ripe, and then put the marinated chicken legs into the pot and simmer for three minutes on medium heat.
3. Take out the chicken legs, stir-fry the minced garlic with the remaining oil in the pot, add shredded ginger and shredded onion, stir well, and then add sliced/shredded onion.
4. Stir-fry until the onion slices/shreds become transparent, and add a little stock. After the soup is boiled, add chicken legs, two small red peppers and some Chili powder, and stew for 15 minutes.
5. After 15 minutes, add salt and chicken essence to taste, then add cumin powder and stir well.
Ingredients: chicken legs
Practice: Wash the chicken legs, stir-fry the water vapor with the bottom oil, prepare a cup of soy sauce, a cup of onion, ginger and garlic, a cup of aniseed, a cup of wine, and pour the chicken legs. Cook for 10 minute, and thicken the soup to make chicken wings. Aromas of wine, spices and chicken are presented. This dish tastes strong and the meat is soft.
Production key: put more seasoning, simmer for a long time with low fire, and pay attention to collecting dry juice.
Features: chicken is warm and beneficial, and the flavor is enhanced after cooking.