Put the chicken legs in cold water, boil the water, take them out after the blood bubbles are clean, and rinse them with cold water for later use. Wash mushrooms and cut into pieces, and wash lotus roots, peel and cut into pieces.

Put the drumsticks in a clean saucepan (or cast iron pan), and add star anise, pepper, dried pepper, onion and ginger slices, not too much each.

Pour out the drumsticks with water, or you can put more. After a while, when the marinated soup is cooked, you can marinate vegetables (eggs and dried beans). Add one scoop of soy sauce, two scoops of soy sauce, one scoop of oyster sauce and half a scoop of rock sugar, and cover.

The fire lasted about 10 minutes. Be careful not to jump on the pot. Skim the soup foam, add some salt and adjust the salinity. Add mushrooms, turn to medium heat, cover the pot and continue to stew.

Stew until the chicken legs can be penetrated by chopsticks, add lotus root pieces and continue to stew over medium heat. Take out the onions here, it will be a little bitter if cooked for a long time.

When the lotus root slices are soft but not rotten, remove the lid and adjust the salt. Soup can be slightly salty, which is beneficial to the taste of ingredients.

It's really delicious, with some vegetables and miscellaneous grains porridge and put it on a plate for dinner ~