Mushrooms

Fungus fungus

Accessories

Scallion, ginger and garlic

Rubbish

Soy sauce

Soy sauce

Salt

Spices

Sweetener

Sugar

Cinnamon

Wine in moderation

Home Stewed Chicken Legs Step by Step

1. Prepare chicken legs, hydrated shiitake mushrooms, fungus, light soy sauce, light soy sauce, green onion, ginger, garlic, Chinese seasoning, cinnamon, salt, sugar, wine

2. Cut the legs with a knife a couple of times (easy to taste), and blanch them in water to remove the blood.

3. Put oil in the pan, add sugar and stir-fry sugar color on low heat (be sure to add hot water after stir-frying the sugar color), add chicken thighs to color.

4. Heat water, dark soy sauce, soy sauce, green onion, ginger and garlic, dashi, cinnamon, cooking wine in the pot. Pressure cooker to open the pot on low heat and simmer for 20 minutes, turn off the fire. (Our family likes to eat soft and flavorful things, in order to save time, so the general stew meat with a pressure cooker)

5. Pressure cooker in the stewed chicken poured into the frying spoon, put mushrooms, fungus, and then stewed for 10 minutes, high heat to collect the juice.

6. Out of the pot drizzle a little sesame oil.