Ingredients: chicken leg, vegetable oil, onion, soy sauce, soy sauce, sugar, salt, sesame oil, cooking wine, ginger and garlic.
Practice steps:
Step 1: Make two incisions on the surface of the chicken leg.
Step 2: blanch with boiling water and take it out for later use.
Step 3: Spare onions, ginger and garlic.
Step 4: Heat vegetable oil in wok, add onion, ginger and garlic, stir fry and add sesame oil.
Step five, immediately add the chicken legs and stir fry, and add cooking wine, soy sauce, soy sauce and salt halfway.
Step 6, stir-fry the chicken legs, add the hot water that hasn't touched the chicken legs, and add sugar. After the fire boils, simmer over medium heat.
Step 7: Stew the chicken legs for 30 minutes until the soup thickens.
Is the chicken leg cooked in cold water or hot water?
In fact, if we cook raw chicken legs, I suggest that we still need cold water to cook them, because although the chicken legs have been treated, there will still be a lot of blood in them. If you can't soak it for a long time, you can only boil the blood in the chicken leg with cold water, so that no matter how you cook it in the future, the chicken leg will not be too fishy.
If you cook the raw chicken legs directly in hot water, it will not only make the chicken taste harder and more firewood, but also make the blood boil, and the taste and taste are very poor.