Prepare ingredients:

2 drumsticks, 4 shallots, 1 ginger, 2 cloves of garlic and 3 pieces of star anise.

Operation method:

1, wash the chicken legs (preferably with a knife at the bottom) and put them in a small pot; Then continue to add 3 slices of ginger, 3 star anise and 2 onion knots in the small pot, and add enough water.

2. Put the small pot on the stove, add 1 spoon of cooking wine, open the lid and cook for about 10 minutes until the chicken legs can be easily passed through with chopsticks; Then cover and simmer for 3-5 minutes. Note: Because all the chicken legs I bought were frozen, I added cooking wine and cooked them with the lid open to ensure that they were free of fishy smell. In addition, I bought a pipa with big legs, so I stewed it for a few minutes later for reference only. Our aim is to thoroughly cook the chicken legs, but not overcook them.

3. Take out the cooked chicken leg and let it cool. Look at the color, it really looks like white-cut chicken, slightly yellow ~

4. Tear off the chicken leg.

5. Take a small bowl, add 1 spoon of half Jiang Mo, 2 cloves of minced garlic and 2 chopped green onion, then heat some hot oil in the pot, pour it on it (if you are lazy, you don't need to pour hot oil), and then continue to add 3 spoons of half-baked soy sauce, 3 spoons of aged vinegar and appropriate amount of salt to the pot, and mix well together to form a sauce.

6. Pour the prepared sauce on the shredded chicken.

7. Stir well together, and our hand-torn chicken will be ready!

Chicken is tender and sour, fragrant and refreshing, not greasy at all. The more you eat, the more fragrant it is!