Ingredients for braised chicken legs

6 chicken legs, 10 grams of green onions

5 garlic, 2 star anise, 3 bay leaves

White pepper 10 grams of grains

1000 grams of water for 1 piece of grass fruit

Seasoning

200 grams of soy sauce

20 grams of rock sugar

2 tablespoons of rice wine with a pinch of salt

Method

1. Wash the chicken legs, blanch them briefly in boiling water, then take them out and soak them in ice water and set aside.

2. Heat the pan, add 2 tablespoons of salad oil, add the green onions and garlic and sauté until fragrant, add seasonings and water and bring to a boil.

3. Put the chicken legs from Step 1 into the pot of Step 2, and simmer over medium heat until the flavor is absorbed. Method for making fish-flavored shredded pork Step 1 1. Cut the pork into shreds about 7 cm long and 0.5 cm thick. Cut the magnolia slices and fungus into shreds, and put the shredded meat into a bowl. 2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the same bowl (do not mix with shredded pork), and mix into gravy. 3. Heat the wok over high heat, add lard and heat until 60% hot. Add the shredded pork and stir-fry until loose. Add ginger, garlic and minced red pepper and stir-fry until fragrant. Add magnolia slices and fungus and stir-fry for a few times, then cook. Grain juice, stir it a few times and it's ready. Method 2 1. Cut the pork into shreds about 7 cm long and 0.5 cm thick. Cut the magnolia slices and fungus into shreds, put them into a bowl with the shredded pork, and add Gideli Shengchu brand fish-flavored shredded pork seasoning. 2. Heat the wok over high heat, add lard and heat until 60% hot. Add the shredded pork and stir-fry until loose. Add ginger, garlic and chopped red pepper and stir-fry until fragrant. Add magnolia slices and fungus and stir-fry for a few times, then cook. Grain juice, stir it a few times and it's ready. This method is very suitable for the fast pace of today's society. 3 Ingredients: 250 grams of lean meat, 70 grams of water-cooked fungus, half a carrot, 30 grams of minced pickled peppers (Picture 1), 2 green onions, 1 small piece of ginger, 5 cloves of garlic, Appropriate amount of starch seasoning: edible oil, soy sauce, stock, balsamic vinegar, salt, sugar, chicken essence Method: 1. Wash the lean meat and cut into thick shreds, put it in a bowl, add salt and water and starch and mix well; 2. Onion, ginger and garlic Wash and cut into shreds and set aside. 3. Cut the fungus and carrot into shreds and set aside. 4. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, stock, chicken essence, water and starch into fish-flavor sauce. 5. Put oil in the pot and when the oil is 50% hot, add the shredded pork, stir-fry and add the minced pickled peppers. When the stir-fry is done, add the fungus, shredded carrots and fish flavored juice, and stir-fry for a few times. That’s it. Method 4 Ingredients are as follows: Ingredients: 150 grams of pork tenderloin; Ingredients: 2 green peppers, appropriate amount of water fungus (amount according to your preference); Seasonings: appropriate amounts of onions, ginger, garlic, a little salt, cooking wine and cornstarch A small spoonful (for marinating shredded pork) Sauce: two tablespoons of oyster sauce, a tablespoon of light soy sauce, a tablespoon of vinegar, a tablespoon of sugar, a tablespoon of bean paste (chopped), a tablespoon of chopped dried chili pepper A tablespoon or use minced pickled pepper; (Note: A tablespoon is a tablespoon, equal to 15ml) Method: Step 1: Cut the pork into shreds, add a little salt, cooking wine and cornstarch and marinate for 10 minutes; Step 2: Water Cut the fungus and green pepper into shreds; (There was only one green pepper left this time, so I had to use a red pepper to replace it) Step 3: Cut onions, ginger, and garlic and set aside; Step 4: Adjust the sauce (this is my own Researched sauce) Step 5: Heat the oil in a wok, add onion, ginger and garlic and saute until fragrant, add shredded pork and stir-fry; Step 6: Stir-fry until the shredded pork turns white, add the sauce and stir-fry evenly ; Step 7: Pour in the green pepper and fungus, fill a small bowl with water with the sauce, add it in, and stir-fry until the sauce thickens and evenly coats the shredded pork and ingredients.

There is no salt and chicken essence in the seasoning. This is because the combination of oil and light soy sauce gives a salty and fresh taste. There is no need to add other seasonings. You can also add some soy sauce to make the color look better