Ingredients?

5 chicken legs

1 pack of pickled cabbage core soup

Sauerkraut core

Salt

Chili pepper

Garlic paste

Ginger

Wild mountain pepper

Lactic acid

Pepper< /p>

A little starch

Water

How to stew chicken legs with sauerkraut?

Wash the chicken legs and soak them in cold water for about 30 minutes to remove the blood

After cutting into pieces, blanch them in boiling water with cooking wine to remove some of the bird smell, take them out, rinse them with cold water and drain them

Put the chicken pieces into the hot oil pan and stir-fry For about 3 minutes, add the sauerkraut core (sauerkraut core, salt, chili, garlic paste, ginger) and condiments (wild sansho pepper, ginger) in the soup bag, and stir-fry with the chicken pieces for about 5 minutes

< p>Add an appropriate amount of boiling water, pour into the seasoning part (the remaining lactic acid water) and bring to a boil together with the seasoning part (pepper, a small amount of starch), then reduce the heat and cook until the chicken legs reach the appropriate maturity (according to your own taste (Come and pinch)

Sprinkle a handful of chopped green onion before turning off the heat. You can also put it into a casserole as you like to better maintain the temperature