Generally speaking, if you want to taste the delicious braised chicken legs as soon as possible, it is enough to marinate them in a pressure cooker or braised pot for 20 minutes. For those ingredients with older meat, it is better to marinate them for a long time.
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Many delicious foods in China are cooked with brine, such as duck tongue, duck leg, braised pork rice and so on. According to the research, the longer the braised pork is heated, the more carcinogen cholesterol oxides (COPs) are produced.
If the food is stewed for too long, the nutrition will be lost, and the stewed products are usually too oily and salty. Eating too much will easily cause cardiovascular diseases and increase the burden on the kidneys.
Food will be oxidized when heated at high temperature, and peroxide will be produced for too long, which will destroy blood vessels, cell membranes and DNA. Moreover, many stewed vegetables, such as pig intestines, have high fat content, which may also increase the risk of cardiovascular diseases.
The heating time of braised pork should be within 3 hours, and adding appropriate proportion of rock sugar and soy sauce to braised pork will help reduce carcinogens.
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