Pipa leg is the part between the chicken feet and thighs on the chicken leg, which looks like a pipa, so it is called Pipa leg. Chicken legs often move, so this part of the meat is delicious. I like to marinate in advance to make this kind of pot-stewed taste, which will be more delicious.

Materials for stewing pipa legs

3 pipa legs, 1 teaspoon.

Sugar 10g rock sugar 20g

Salt cooking wine 1 tablespoon

Half an onion and three slices of ginger.

Zanthoxylum bungeanum 10 grain of star anise with three petals

Vanilla leaf 1 fennel

Braised pipa leg

Step 1

Wash the pipa legs to control the water, dry the surface water with kitchen paper, and fry some small holes in the chicken legs with a stick to taste. When buying this kind of pipa leg in the supermarket, you should choose thick meat and bright colors.

Second step

Add sugar, soy sauce, salt and cooking wine, knead by hand until the seasoning is absorbed, and marinate in the refrigerator for one night to taste.

Third step

The next day, take it out, return it to room temperature, put it in the inner container of the rice cooker, and add onion and ginger slices.

Fourth step

Add spices, rock sugar, salt and cooking wine.

Step five

Pour the water flush with the chicken legs, not too much water. The rice cooker is different from the fire stew, so it doesn't need to be added.

Step 6

Cover the rice cooker and start the cooking program. The program defaults to 35 minutes. If you are not in a hurry, you can keep the temperature 15 minutes.

Step 7

No fire, no smoke, no dry wood, no teeth sticking, and simple taste.

Cooking skills of braised pipa legs

1, the chicken legs should be marinated in advance to facilitate the taste. 2, there is not much water, rice cookers are different from fire stews, and there is no need to add more.

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!