Chicken leg meat (moderate amount)

condiments

Onions (moderate amount)

Ginger (appropriate amount)

Dried Chili (moderate amount)

Garlic (appropriate amount)

Basil (moderate amount)

kitchenware

not have

classify

Burning for ten minutes is a common difficulty.

After the water is boiled, blanch the chicken, and immediately pick it up and drain it.

Put sesame oil in the pot; Stir-fry ginger slices until fragrant, then add whole garlic and stir-fry until soft, and add dried Chili and shallots to stir-fry until fragrant; Finally, add the chicken and stir fry, and stir fry the fragrance.

8 tablespoons of cooking wine, 4 tablespoons of soy sauce, 2 tablespoons of rock sugar (crushed with a knife) (no water! ), stir well until the rock sugar melts.

Turn down the heat, cover the pot and stew (this is to force the water out of the chicken).

Stew the chicken until the juice turns dark red, pour it into a hot casserole (heat the casserole until it is empty at regular intervals, so that the food in the casserole is heated evenly and its original flavor is maintained), add a little sesame oil, put it into a proper nine-story tower, cover the pot, and stew for 8 to 10 second.