1, wash the chicken legs, remove the hair and bones (the meat can't be cut off) and put them into the basin;
2. Boil the water, add the chicken legs, cook for about 2 minutes, and then remove the blood foam;
3. Wash the original pot, put down the drumsticks, add water 150g, yellow wine, soy sauce, sugar, onion cover, fennel and cinnamon, bring to a boil, turn to low heat for about 30 minutes, take out, let cool, slice into the pot, and pour in some original bittern.
1, raw material: 500g chicken leg. Accessories: salt 15g, 2 small pieces of rock sugar, 2 teaspoons of soy sauce, 3 pieces of star anise, 8 pieces of pepper, 3 pieces of cinnamon 1 piece, 3 pieces of red pepper, ginger, onion, cooking wine and monosodium glutamate.
2. Raw material treatment: After the drumsticks are washed, soak them in clear water for 15 minutes to drain the bleeding water to avoid the fishy smell after processing.
Add a proper amount of water to the pot, bring to a boil, add all the auxiliary materials except monosodium glutamate, cook for 3 minutes, stir well, and then add the chicken legs.
When cooking for about 20 minutes, add monosodium glutamate and continue to cook for 5- 10 minutes to collect the soup.
Turn off the fire and simmer 15 minutes.
1. Remove hair from chicken legs and wash them.
2. Boil in boiling water for 2 minutes, remove blood, remove foam and drain.
3. After tearing the inner bag of liao ribs concentrated marinade, add water and heat it, and add more marinade when the taste is light.
4. Cook the chicken legs in salt water and simmer for 30 to 50 minutes.
5. Turn off the fire and let the drumsticks soak in the brine 1 hour to fully taste.
Tips: 1. The longer the marinade is used, the more fragrant it is.
2. The used marinade can be used for cooking, cooking noodles or making hot pot soup, which tastes better.
Chicken leg, onion, ginger, garlic, star anise, pepper, fennel, tsaoko, nutmeg, cinnamon, fragrant leaves, rock sugar.
1. Soak the chicken legs in clear water for several hours in advance, and change the water halfway;
2. Add onion, ginger, garlic, star anise, pepper, fennel, tsaoko, nutmeg, cinnamon, fragrant leaves, rock sugar, salt and soy sauce, bring to a boil and turn to medium heat for 20 minutes;
3. Blanch the chicken legs in a boiling water pot and add cooking wine to deodorize them;
4. Put the boiled chicken leg into the boiled brine, bring it to a boil with high fire, and turn it to low heat for 30 minutes;
5. After turning off the fire, let the chicken legs continue to soak in salt water for three or four hours;