Chicken legs, onions, ginger, garlic, aniseed, salt, chicken essence, dried chili peppers, beer, sugar, soy sauce, cooking oil.

1. Wash the chicken legs and tighten them with boiling water.

2. Put onions, ginger, garlic, aniseed, dried chili peppers and chicken legs into the pot, add hot water and beer (add according to your own taste), stew over high heat, add salt and soy sauce.

3. Prepare a separate pot, add a little oil, pour in sugar, and fry the sugar color. After the sugar is browned, pour it into the pot where the chicken legs are stewed.

4. After boiling the pot, stew over low heat (the meat will be very hard when stewed over high heat).

5. Use chopsticks to lightly prick the chicken legs. If the chicken legs can be penetrated, it means the stew is done. Onion-flavored chicken legs

Ingredients: two chicken drumsticks, one small onion

Seasoning: two small red peppers, one piece of ginger, one green onion, oil, salt, soy sauce, chicken essence, tempeh , shredded ginger, chili powder, cumin powder, cooking wine, stock

Method:

1. Wash the chicken legs, filter the water, change the knife, apply soy sauce and cooking wine to marinate to about half an hour;

2. Heat more oil over high heat until it is medium-cooked, then add the marinated chicken legs into the pot and cook slowly over medium heat for three minutes.

3. Take out the chicken legs, use the remaining oil in the pot to stir-fry the minced garlic over high heat, add shredded ginger and green onions after fragrant, stir-fry well and then add onion slices/shreds.

4. Stir-fry until the onion slices/shreds become transparent, then add a little stock. After the soup boils, add chicken legs, two cut small red peppers, sprinkle with some chili powder, and simmer for fifteen minutes.

5. After fifteen minutes, add salt and chicken essence to taste, then add cumin powder and stir well before serving.