Appropriate amount of soy sauce (soy sauce, soy sauce)

Proper amount of cooking wine

Onions, ginger and garlic

Zanthoxylum bungeanum, aniseed, cinnamon, fragrant leaves, dried peppers, thirteen spices.

Sugar, salt

edible oil

Shaxian snack braised chicken leg secret recipe

Wash chicken legs. If the chicken leg is big, you can cut a few knives on the surface to facilitate the taste.

Boil a proper amount of water, add chicken legs, ginger slices and cooking wine, and copy the water to remove fishy smell.

When the water boils again, you will see blood foam floating up. Turn off the fire and wash the chicken legs.

Seasonings such as onion, ginger and garlic are ready. If there are other spices at home, you can increase or decrease them according to your personal preference. Zanthoxylum bungeanum and star anise are essential.

Add proper amount of cooking oil, about 3 tablespoons, or according to the amount of chicken legs.

A small fire is fragrant. I didn't fry the fragrant leaves and cinnamon, but put them together when I stewed them later.

Spices are baked and served. Leave the oil in the pan, dry the chicken legs and stir fry in the pan. At this time, you can add half a teaspoon (teaspoon) of salt and half a teaspoon of sugar, color and refresh, and then season.

After the skin of the chicken leg is slightly yellow, pour in soy sauce (3 tablespoons: 1 tablespoon) or directly add 4 tablespoons of soy sauce. If the number of chicken legs is large, add more soy sauce, so that the surface of chicken legs is covered with soy sauce, and there is soy sauce left at the bottom of the pot.

Stir-fry for 3 ~ 5 minutes until the soy sauce is evenly colored. Add hot water, not chicken legs.

After boiling water on a large fire, if there is floating powder, skim it off.