Tools/raw materials
Chicken legs (pipa legs)? (500 grams)
Methods/steps
1/7 Step by step reading
The first is to choose chicken legs, that is, pipa legs in the supermarket. We try to choose something about the same size, and we must choose meat and bones. After all, it is sold by the catty. In the second picture, there is more meat on the left and less meat on the right.
View the remaining 1 pictures.
2/7
If the chicken leg is frozen, we should thaw it in water first, which will not only make the chicken leg more hygienic, but also remove some greasy food. Then we should cook in hot water for two minutes and skim off impurities and white oil with a colander.
Look at the remaining 2 pictures.
3/7
Take out the chicken legs and put them away, and prepare the raw materials. Since I am lazy, I am naturally the most common raw material in the kitchen, such as onion, ginger, garlic and pepper. Without these accessories, it is really not suitable for cooking. All the onions, ginger and garlic are diced, and the aniseed is not treated.
4/7
Now the drumsticks can be fished out of the water and ready for use. Don't worry. Start the first step immediately. Boil the hot pot, then heat the oil and add the aniseed.
5/7
Then pour in the freshly made chicken leg, and immediately pour in the onion, ginger and garlic. The amount of onion, ginger and garlic is determined according to the number of chicken legs, and it doesn't matter much if you put too much. There will be no auxiliary materials to cover up the taste of chicken legs. Of course not too much.
6/7
Because the chicken leg itself contains some oil, it can be fried in medium heat. In this process, soy sauce and vinegar can be added according to your own taste, and the chicken legs can be drained when they start to change color. The water should at least overflow the chicken leg, because it takes about half an hour to eat, so the water loses a lot.
7/7
Remember to add salt after draining, according to your own taste, but my experience is that if the soup is not too salty, the meat of the chicken leg must be weak, so everyone must hold it well. My taste is weak, so I put two spoonfuls of salt in one pot of soup, and finally the salt in the soup is just right, but the meat is weak. Of course, you can't add too little salt, otherwise the taste will be greatly reduced. Stew slowly for half an hour on medium heat, and you can try the salty taste of the soup.
Matters needing attention
If you are afraid that the chicken leg is tasteless, you can cut a few small holes in the chicken leg with a knife. This principle is the same as stewed fish.