2 drumsticks, 2~3 potatoes, appropriate amount of oil, appropriate amount of onion, 2 slices of ginger, appropriate amount of aniseed,

Thirteen spices, braised soy sauce, sugar, salt, oyster sauce.

Practice steps

(1) Wash the chicken legs with a knife;

(2) Boil the chicken legs in boiling water for about 3-5 minutes, and take them out for later use;

(3) Turn the wok with oil, add a proper amount of thirteen spices, onion, ginger and aniseed, and then pour a proper amount of braised soy sauce;

(4) Add the prepared chicken and stir well;

(5) adding appropriate amount of white sugar to continue stir-frying;

(6) Add a proper amount of water and wait for the pot to boil;

(7) After boiling, add potato pieces and stew for about 15 minutes, and add appropriate amount of salt;

(8) stew for a while and wait for the juice. If you like less juice, you can stew it for a while. ) Finally, add appropriate amount of oyster sauce.

(9) Out of the pot, a delicious stewed chicken leg with potatoes is ready.

(2) The method of stewing potatoes with tomato and chicken legs.

Chicken leg 100g, tomato 50g, potato 100g, onion 10g, ginger 5g,

Garlic 10g, coriander 5g, onion 20g, carrot 20g, salt 10g,

5g of star anise, 0/0g of monosodium glutamate/kloc, 0/0g of sugar/kloc, 0/0ml of soy sauce/kloc, and 0/0ml of cooking wine/kloc.

Practice steps

(1) Wash and chop chicken legs for later use;

(2) washing tomatoes and cutting into pieces for later use;

(3) cut potatoes into hob blocks and put them into water for later use;

(4) Slice onion, ginger and garlic, cut parsley, cut onion and carrot for later use;

(5) Pour 250 ml of clear water into the pot, add chicken pieces, blanch, skim off blood foam, and pour into a colander for later use;

(6) Add 10 ml salad oil into the pot, and after boiling with strong fire, add star anise and stir fry;

(7) Stir-fry the chicken pieces with high fire, then stir-fry the onion, ginger and garlic with 25g each, and stir-fry the tomatoes;

(8) After the tomatoes are fried, add onion and stir fry, and add soy sauce, salt, chicken essence, cooking wine and white sugar to stir fry evenly;

(9) Stir-fry evenly, add 350 ml of water, add potatoes and carrots, and boil over high fire;

(10) After the fire boils, turn to low heat, stew for 15 minutes, then serve, and sprinkle some shallots for decoration.