How to stew chicken legs at home:
Ingredients: one chicken leg, one potato, 5-8 mushrooms, and 5-6 black fungus.
Steps:
1. One chicken leg. The seller cut it for me when I bought it. Take it back and soak it in water for about twenty minutes.
2. Cut potatoes and mushrooms, wash and soak black fungus in water.
3. Press the chicken with your hands to wash out the blood. Press and do not stir. The chicken skin will fall off and it will not look good, and the blood will not be washed away. Press and wash it for about three or four times and the water will be clean. Drain the water and set aside.
4. After soaking the fungus, remove the sawdust from the roots. If it is too big, you can tear it apart.
5. Heat the pot without adding oil. Put the chicken pieces into the pot over high heat and scald them. It is best to turn the chicken pieces with a spoon so that the meat pieces are evenly heated to avoid sticking to the pan.
6. Scald out the excess water and discard it.
7. Pour water two or three times, and there will be almost no excess water left.
8. Remove from the pot and set aside.
9. Heat the oil and add the pepper and star anise slices to release the fragrance.
10. Add chicken pieces. (There is still some excess water, so be careful about oil and water splashing in this step, and wear an apron.) Stir-fry the meat pieces in the pan, and set the shape. It is best to add vegetables when the edges and corners are golden brown.
11. Stir-fry the prepared vegetables evenly.
12. Add salt and a little oyster sauce.
13. Add boiling water to the appropriate amount to cover the material. During this period, check several times to prevent the pot from sticking to the bottom. If the water is not enough, add more water. Do not add cold water. It is best not to stir with a spoon. The potato pieces will break. I use chopsticks to gently turn them.
14. Cook on high heat for 15 minutes, simmer on low heat for 5 minutes, add a spoonful of sugar, and reduce the juice on high heat for 5 minutes.
15. Take out of the pot and serve.