chicken thighs

1

Mushroom

8 flowers

condiments

oil

Proper amount

salt

Proper amount

Eight angles

2 capsules

pepper

two

Small onion

third segment

energy

3 tablets

garlic

5 petals

refined sugar

1 spoon

Cooking wine

1 spoon

dark soy sauce

1 spoon

Light soy sauce

Two spoonfuls

step

1. Prepare chicken legs. The big one will do, and the small one will take two. )

Wash mushrooms and soak them in advance. Filter out the water for soaking mushrooms, and don't pour it out.

2. Use a sharp knife to cut the muscle along the direction of the chicken leg bone.

3. Cut the bones and muscles with the back of the knife where the chicken feet are connected.

4. Pick up the chicken bone and slowly remove the meat along the direction of the chicken leg bone with a knife. Where there are tendons, you can cut them with a knife.

5. Select the whole chicken leg and cut the meat into pieces of appropriate size. Marinate with cooking wine, soy sauce and a little salt for 20 minutes.

6. Wash the mushrooms and soak them in advance. Filter out the water for soaking mushrooms, and don't pour it out.

7. Onions, ginger, garlic and star anise peppers are ready.

8. Put oil in the pot. You can add star anise and pepper when the oil temperature is cold, and add onion, ginger and garlic when the oil temperature is slightly hot.

9. Saute shallots, ginger and garlic, and pour in chicken legs.

10. Stir-fry the chicken legs until they turn white and discolored, add a spoonful of white sugar, then pour in cooking wine, soy sauce and soy sauce, and stir well.

1 1. Pour the filtered soup soaked with mushrooms and step on the chicken leg.

12. Pour in mushrooms.

13. After the fire boils, simmer for 20 minutes. Finally, you can put a little salt and collect the juice on fire. Don't collect too dry. You'd better save some soup for this dish.