The recipe for braised pipa legs is as follows:

1, main ingredients:pipa legs 5.

2, auxiliary ingredients: 1 piece of ginger; a little cornstarch; green onion moderate; corn oil 25 ml; 10 grams of cooking wine; water moderate; sugar 1-2 spoons; 15 grams of dark soy sauce; salt 1-2 spoons; a little chicken essence.

3, pipa legs soaked in cold water for about 1 hour. Then rinse well. Make two cuts on each side.

4, put in a pot, pour water not over the pipa legs, cover the pot, open high heat to boil, blanching.

5, boil off the fire, rinse with cold water, drain. Ginger slice a piece.

6, clean and waterless non-stick pan, pour corn oil, add ginger slices, and then open high heat. Heat the oil.

7: Add the pipa legs and stir fry. Fry both sides golden brown.

8: Then add Sriracha. Stir fry to let the chicken legs color.

9, after coloring, pour in water, not over the chicken thighs, cover the pot and cook on high heat.

10, after boiling, pour in cooking wine, stir well. Deodorize.

11, then add sugar, refresh. Neutralize the salty taste. Stir well and continue to stew on medium-high heat.

12, after 10 minutes of stewing, add salt to taste, stir well and continue to stew.

13, continue to stew for 15-20 minutes, stew until the chicken thighs are soft and rotten, add a little chicken essence, you can also not add. Freshness. Then turn to high heat to collect juice.

14, after the soup becomes less, the chicken thighs into the plate.