Ingredients: 6 chicken legs, 2 cans of beer, cooking wine 1 tablespoon, chopped green onion and shredded ginger, 2 aniseed, 20-30 slices of pepper, 3-5 slices of fragrant leaves, 8- 10 slices of rock sugar, appropriate amount of salt, 2 tablespoons of light soy sauce.
Specific practices:
1. Soak the chicken leg for a while, rinse it with clear water, and then circle it, or make two big cuts on the opposite sides that are bone deep, so that the chicken leg will be delicious in the next stew.
2. Put the chicken leg into the pot with cold water, add 1 tablespoon cooking wine, keep boiling for three to five minutes after boiling, simmer out the residual blood in the chicken leg, and wash off the floating foam on the surface after taking it out.
3. Prepare seasonings for stewed chicken legs: onion, ginger, pepper, aniseed, fragrant leaves and rock sugar.
4. Heat the oil in the pot, add chopped green onion and ginger slices and stir fry.
5. Pour the beer into the pot. There are few chicken legs, just one can. I stewed six big chicken legs and used two cans of beer.
6. Put the cooked chicken legs into the pot and add other prepared seasonings except salt and soy sauce. The fire is boiling.
7. Remove the floating foam in the pot, add salt and soy sauce, cover the lid, and turn to low heat for slow stew.
8. Stew for about half an hour until the soup thickens, and then collect the soup on high fire.
9. Every time the stewed chicken legs are put on the plate, there are basically four left, which will be eaten by two cats at home when they are out of the pot.