Practice steps:
1. Prepare the required materials, clean the chicken legs, cut off the roots of the mushrooms and wash them.
2. Cut the mushrooms into two or three pieces with a blade, so that the mushrooms are easier to taste.
3. Cut the chicken leg into pieces with a knife.
4. Add water to the pot, blanch the chicken pieces in cold water, cook for 4-5 minutes, skim the floating foam, take out the chicken pieces and drain the water for later use. When the chicken pieces are cooked, cold water should be poured into boiling water, so that the blood of the chicken pieces can be removed, and the chicken pieces are not fishy when eaten.
5. Add water to the pot and bring to a boil. Add the mushrooms and blanch them until they are soft. Take them out and drain them for later use. It is easy to hide impurities or sawdust in the folds of mushroom umbrella cover. Scalding mushrooms can remove impurities and odors and keep the taste of mushrooms more pure.
6. Add oil to the pot and heat it. Add onion, ginger, garlic, pepper, aniseed and dried Chili and stir-fry until fragrant. Then add chicken pieces and stir fry 1-2 minutes.
7. Pour in cooking wine and braised soy sauce, stir-fry the chicken pieces and color them.
8. Add mushrooms and stir well. Pour in hot water, the amount of which is equal to the ingredients. Then add sugar, boil over high heat, turn to low heat and taste.
9. When there is a little soup left on the fire, add salt, collect the juice on the fire, turn off the fire, take it out and put it on the plate.
Tip: When the chicken pieces are blanched, put cold water in the blanched water, so that the blood of the chicken pieces can be removed, and the chicken pieces are not fishy. Put hot water in the chicken stew. So the chicken pieces are boiled in cold water and stewed in hot water. Put the salt later.