condiments

Chicken leg 500g tomato100g

Potato 200g onion100g

3 carrots 100g mushroom.

50 grams of rapeseed

condiments

20g of oil and 5g of salt.

Onion 1 ginger 3 slices

Chicken essence 2g cooking wine 10ml

Sugar 5g soy sauce 5ml

Octagonal 1

Steps:

1. Wash chicken legs and cut into pieces. Blanch the chicken legs for later use.

2. Cut the tomatoes into pieces. Wash the onion and cut it into pieces. Peel potatoes and carrots and cut them into hob blocks. Cut the mushrooms into sections and soak them;

3. Put a little oil in the pot and saute the star anise. Add chicken pieces and stir fry. Add onion and ginger, stir-fry until the chicken pieces are slightly yellow, and serve.

4. Add tomato pieces to the excess oil and stir fry. Stir-fry the tomatoes into a paste, then pour in the onions and stir well. Add the fried chicken pieces and stir well.

5. Add the old sugar cooking wine and continue to stir fry.

6. Add boiled water without chicken. Add potatoes, mushrooms and carrots, bring to a boil and stew for 30 minutes. Season with salt and chicken essence and collect thick soup.

Precautions:

Don't collect the soup too dry, save some soup, bibimbap smells good.