In the past, people had to wait until the Spring Festival to eat a meal of meat, but now we are different. Now we eat a little meat almost every day, whether it is pork, beef or chicken. Recently, the prices of pork and beef are so scary that many people have started to choose chicken. For example, chicken legs are one of them, but what should they do? I like to eat braised chicken legs very much since I was a child. In my opinion, it is most comfortable to marinate the chicken legs and put them in the refrigerator when I want to eat them.

What I'm sharing for you today is a specific method of marinating chicken legs. Learn this method, and the marinated chicken legs made at home are no worse than those made outside. When making marinated chicken legs, don't directly marinate them. Keep in mind two steps. Chicken legs are more fragrant and delicious.

Step 1: Soak the pipa legs bought from the market in clean water for about ten minutes, and then wash them for later use after soaking all the blood in the pipa legs.

Step 2: Take a proper amount of green onions, wash and peel them, then cut them into sections for later use, and cut ginger into slices for later use. Then, put pepper, star anise, fragrant leaves and dried peppers aside for later use.

Step 3: Add a proper amount of water into the pot, then put the soaked chicken legs into the pot and bring the water to a boil. After the water is boiled, use a spoon to clean the floating foam on the surface of the water. Then add a proper amount of cooking wine into the pot, continue to cook for 2 minutes, then take out the pipa leg and put it in cold water to wash off the floating foam on the surface of the pipa leg.

Tip: Put the pipa leg into cold water immediately after blanching, so that the braised chicken leg won't break easily and the chicken skin will be firmer and more elastic.

Step 4: Add cooking oil into the pot, and when the oil is hot, add the seasoning prepared before and stir-fry until it is fragrant. Then, add two spoonfuls of sweet noodle sauce into the pot and stir-fry until the sauce is fragrant, and pour a proper amount of boiling water into the pot. Finally, put the soy sauce, edible salt, chicken essence and soy sauce into the pot and turn on high fire to boil the water.

Step 5: After the water in the pot is boiled, put the drumsticks into the pot, cover the pot after the soup is boiled again by fire, turn to medium heat and continue stewing for about 30 minutes, then turn off the fire. Don't take the drumsticks out immediately, let the drumsticks soak in the pot for more than two hours, so that a delicious braised drumsticks is ready.

The above is the specific practice of braised chicken legs shared for everyone today. If you want to make this braised chicken leg well, remember not to directly marinate it, and you must pay attention to the following skills. First, put the chicken legs into cold water immediately after blanching; Second, stir-fry the spices before cooking the braised chicken leg, so that the braised chicken leg will be tender and tasty, and the skin of the chicken leg will not be easily broken.