The seasonings needed to cook chicken legs are as follows:

Ingredients: 6 large chicken legs, 2 cans of beer, 1 tablespoon of cooking wine, appropriate amount of chopped green onion and shredded ginger, 2 aniseed, 20 peppercorns -30 capsules, 3-5 bay leaves, 8-10 rock sugar, appropriate amount of salt, 2 tablespoons of light soy sauce.

1. Soak the large chicken legs for a while, rinse them with clean water, turn them in circles or make two large cuts on both sides that are deep enough to reach the bone to facilitate the subsequent stewing of the chicken legs.

2. Pour chicken legs into a pot with cold water, add 1 tablespoon of cooking wine, bring to a boil and keep boiling for three to five minutes. Blanch the remaining blood in the chicken legs, remove them and wash away any scum on the surface.

3. Prepare the seasonings for stewed chicken legs: onion, ginger, pepper, aniseed, bay leaves and rock sugar.

4. Heat oil in a pot, add chopped green onion and ginger shreds and sauté until fragrant.

5. Pour beer into the pot. If there are few chicken legs, one can is enough. I stewed 6 large chicken legs and used two cans of beer.

6. Put the blanched chicken legs into the pot and add other prepared seasonings except salt and light soy sauce. The fire was boiling.

7. Skim off the foam in the pot, add salt and light soy sauce, cover the pot, turn to low heat and simmer.

8. Simmer for about half an hour until the soup is thick, then turn to high heat to reduce the soup.

9. Every time the stewed chicken legs are put on the plate, there are basically 4 left. When they come out of the pot, the two greedy cats at home will eat two of them while they are still hot.