3 chicken legs
2 onions
5 slices of ginger
3 star anise
3 Amomum tsao
Cinnamon 1
Licorice 1 tablet
3 dried peppers
Cooking wine 1 spoon
2 tablespoons soy sauce
Soy sauce 1 spoon
Proper amount of salt
Proper amount of water
50g of tea
manufacturing process
1. Wash and drain the chicken legs for later use.
2. Shred onion and ginger, cut dried peppers in half, and set aside tea.
3. Heat a dry pot, stir-fry the tea leaves, and then pour them into a bowl for later use.
4, put oil in the pot, put the chicken legs in the hot pot and fry until both sides are golden, and serve for later use.
5. Add a little oil to the hot pot, saute shallot ginger, saute dried Chili, star anise, tsaoko, cinnamon and licorice.
6. Add chicken leg meat and well-mixed tea, pour in appropriate amount of water, and add cooking wine, soy sauce, soy sauce and salt.
7. After the fire boils, turn to low heat and stew for 40 minutes. In the process, turn the chicken over until the soup is dry and thick.
skill
1, the stewing time varies according to different firepower, and the time can be increased or decreased according to the actual situation.
2. The quality and variety of tea are different, and the stewed tea-flavored chicken tastes different. You can choose different teas according to your personal taste.