1. Ingredients: 5 chicken legs, 2 green peppers, 1 potato, 1 carrot, 20 grams of shiitake mushrooms, 2 star anise, 10 grams of pepper, 1 spoon of light soy sauce, a little oil, a little dark soy sauce , appropriate amount of cooking wine

2. Methods and steps:

1. Soak the chicken legs in water for 1 hour to remove the blood, then cut the chicken legs into small pieces

2 , add an appropriate amount of cold water to the pot, add chicken drumsticks, add onion, ginger, and cooking wine to remove the fishy smell. After the fire boils, skim off the scum and remove the water to control and set aside.

3. Prepare green onion segments, ginger slices, star anise, peppercorns, cinnamon, bay leaves and dried red pepper.

4. Wash the mushrooms and cut them into quarters, cut potatoes and carrots into cubes, and cut green peppers into cubes for later use.

5. Heat the pot, add appropriate amount of cooking oil, and add rock sugar. Stir-fry over low heat until the rock sugar melts and bubbles, turning amber in color. Add the chicken leg pieces, turn to medium heat and stir quickly so that each piece of chicken is covered with sugar color.

6. Add onion, ginger, dried red pepper, bay leaves, cinnamon, star anise and Sichuan peppercorns, stir-fry evenly. Add light soy sauce, cooking wine and dark soy sauce, stir-fry evenly until colored, add hot water to cover the chicken pieces and cook until boiling. Add the shiitake mushroom pieces, cover and simmer over low heat for 15 minutes. After 15 minutes, add potato cubes and carrot cubes, stir evenly and cook for 8 minutes.

7. Finally add green pepper cubes and salt, stir-fry evenly and serve. A delicious braised chicken nugget is ready, perfect with rice.