Ingredients: 6 chicken legs; Appropriate amount of vegetables; 2 slices of ginger; 3 onions.

Seasoning: a, soy sauce 1 tablespoon+soy sauce 1 tablespoon; B, oyster sauce 1 tablespoon and sugar 1 teaspoon.

Production: Wash the chicken legs and boil them with boiling water to remove blood; Peel and slice ginger; Wash the onion and cut into sections. Put it all in a bowl and marinate with material A for 20 minutes. Wash the vegetables, blanch them in boiling water and put them on a plate. Heat 2 tablespoons of oil in the pot, stir-fry the marinated chicken legs for a few times, add material B and appropriate amount of water, simmer on low heat until the soup is dry, and put it on the vegetables.

Practice 2:

Ingredients: drumsticks Accessories: Ginger Seasonings: soy sauce, soy sauce, cooking wine, salt and sugar.

Practice: Wash the chicken legs, drain the water and put them into the pot. After peeling and flattening the ginger, put them into the pot, add some soy sauce, soy sauce and cooking wine, stir and marinate for more than half an hour. Add a small amount of oil to the wok, fry the marinated chicken legs for1~ 2 minutes, and turn them carefully; Put it back into the pickled pot, add boiling water until it is basically submerged, and cook it on high fire; After the soup is boiled, skim off the blood foam and add soy sauce, soy sauce, salt and sugar to taste; Continue to cook for half an hour on medium heat, and leave the fire after the soup thickens.