1, ingredients preparation: 3 chicken legs; Ginger 1 tablet; Onion segment; 2 tablespoons of light soy sauce; Mature vinegar 1 tablespoon; Salt.

2. Wash the chicken legs, blanch them in water until the surface becomes discolored, remove them and shower them with cold water;

3, put the right amount of water in the soup pot, and add the cooked chicken legs.

4. Add ginger slices and onion segments and pour in 2 tablespoons of soy sauce.

5. Add 1 tbsp mature vinegar, bring to a boil over high heat, and turn to low heat for slow stew.

6. Cook until the chicken legs are soft and the skin is cracked. Add a little salt.

7. Cover and simmer for about 10 minutes until the chicken legs are tasty.