material

10 chicken leg, 500g pork, 4-5 tbsps oil, proper amount of salt, a little vinegar, 2 tbsps chicken essence, 2 tbsps soy sauce, 3 shallots, 4 or 5 slices of ginger, 5-6 cloves of garlic, 1 pepper and proper amount of pepper.

working methods

1. Cut the pork into pieces of moderate size.

2. Pour oil into the pan, add 1 octagonal, add pork pieces and stir fry after the oil is hot (stir fry for a while, stir fry the fat of the meat, otherwise it will feel greasy).

3. Pour a little vinegar along the edge of the pot (pouring vinegar can remove the fishy smell of meat), then stir-fry and pour soy sauce, and add the chicken legs and stir-fry until the chicken legs change color.

4. Stir fry until the chicken legs change color.

5. Add hot water, add chicken essence, salt, onion, ginger, garlic, pepper, star anise and appropriate amount of pepper. When the fire boils, cover the pot and turn it down.

Take a look at it for about 6. 15 minutes. If there is less water in the pot, add some hot water until the meat can be easily pierced with chopsticks, and then turn to the fire to collect juice and take it out.