Practice steps:
Step 1, soak four loquat drumsticks in cold water for 2 hours in advance, and change the water twice, soak the bleeding water to remove fishy smell, put the cold water in another pot, put the drumsticks in, put cooking wine and ginger slices, and put some onions in the house.
Step 2: Boil the foam and impurities on high fire (about 3-5 minutes).
The third step is to put it into cold water immediately after blanching and rinse it several times, so that the chicken legs will not come loose and are very strong.
Step 4, prepare aniseed (fragrant leaves, pepper, clove, star anise, licorice, cinnamon, tsaoko and fragrant sand).
Step 5, use the old braised beef soup and put it in a casserole to heat and melt (this step can be completed in advance).
Step 6, add chicken legs, aniseed, ginger, soy sauce, soy sauce and rock sugar to taste. Because the old brine itself is salty, there is no extra salt. If there is no old brine soup, add some water, add some salt and then enlarge the seasoning.
Step 7: After the water is boiled, boil it for 20-25 minutes, save some soup and soak it for one night or six hours to make the chicken legs taste.
Step 8, get up early and heat with a casserole, and the house is full of fragrance.
Tips:
1, I can't think of the chicken leg. In addition to routine operations such as ginger cooking wine, it is also necessary to soak the chicken legs in advance, change the water several times in the middle, and soak the chicken's blood. 2, chicken legs do not need to be cooked for too long, and they will rot after a long time, usually about 20-30 minutes after the water is boiled. 3, aniseed can be properly adjusted, aniseed pepper, fragrant leaves, Amomum tsaoko, cinnamon are indispensable, and others are put. 4. Soy sauce should be put according to your own preferences, and the amount of salt and rock sugar should be put less first. If you are not sure, you can try the soup. If it is weak, it can be supplemented. If it is salty, it will be difficult.