Shaxian Braised Chicken Legs\x0d\Recipe Introduction The marinade for braised chicken legs is the authentic marinade material of Shaxian County and is also suitable for other meats. \x0d\Ingredients\x0d\ 2 stick legs, 2 tablespoons of soy sauce paste, 1/2 cup of soy sauce, 1 and 1/2 cups of water, 1 tablespoon of wine, 1 tablespoon of sugar, 8 grams of cinnamon, 8 green onions Gram, 2 star anise\x0d\Method\x0d\1. Wash the stick legs, dry them and set aside. \x0d\2. Mix the marinade (seasonings) evenly, cook over low heat to bring out the flavor, add the stick legs from Step 1, and cook over low heat for 20 minutes until fully cooked. \x0d\\x0d\Braised Chicken Legs\x0d\How to Braised Chicken Legs\x0d\Main Ingredients\x0d\Chicken Legs (3 pieces) Chicken Wing Roots (Several)\x0d\Condiments\x0d\Onions (1 root) Ginger (several slices) Aniseed (5 pieces) Geranium leaves (3 pieces) Salt (1 tsp) Dark soy sauce (2 tbsp) Soybean paste (2 tbsp) White sugar (1 tbsp) Cinnamon (2 sections) Chicken essence (1 tsp) Cooking wine (2 tablespoons) June fresh braised soy sauce (3 tablespoons) Stewed meat package (1 small package)\x0d\Kitchenware\x0d\Pot\x0d\ 1 Prepare the required materials; \x0d\ 2 Wash the chicken legs, Put it into cold water, turn on high heat, pour in green onions, ginger slices, aniseed, and a spoonful of cooking wine. After boiling, skim off the foam and take it out;\x0d\ 3. Take out the chicken legs, rinse them, and then use toothpicks on the chicken legs. Poke countless small holes to enhance the flavor; prepare 5 small sections of green onions, 3 slices of ginger, 3 aniseeds, 3 bay leaves, and a small package of stew meat ingredients for later use; \x0d\ 4. Put the chicken legs and wings into the pot. Add more than half of the water to the pot, pour in the spices prepared in advance, then add a little salt, 2 tablespoons of dark soy sauce, 1 tablespoon of sugar, 3 tablespoons of soybean paste, and 3 tablespoons of braised soy sauce. Bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours, sprinkle in chicken essence and remove from the pot.