Chicken-legged mushrooms

This time, there's not a small slice of the biblical leg, it's a whole stew, there's two bubbled little mushrooms, a wild black ear, a big pot of cuddly chow, meaty, a little chewing of mushrooms. Wild wood ears are the kind of fragrance of rice

Recipe Recommendations

pipa leg of 8
small mushroom two
black fungus a
Jiang a
garlic number lobe
octagonal two
tangerine peel two
pepper capsule counting
Water for soaking mushrooms a bowl
qingshui appropriate amount
salt appropriate amount
soy sauce 40 grams
oyster sauce 20 grams
cooking wine 20 grams

salty and fresh
stewed
an hour
ordinary

Steps for Chicken-legged mushrooms

To wash your legs, put a few holes in the skin with scissors, and get to the inside of the flesh, preferably to the point of the scissors, where the bones will be stuck, with a little bit of movement, to separate the flesh from the bones, but the surface is still intact, in order to get a good taste of the salt and cooking in the back

Soy sauce, beryllium oil, salt, ginger chips, wine, small amounts of water in the basin

With a hand-stamp, with a proper gravy into the inside of the meat with a knife for 20 minutes

The little mushrooms remove the impurities, wash them twice, and bubble their hair

The wild black-mules had their early hair

Get the sauce ready

Picked chicken legs, together with juice and sauce, pour the water with mushrooms into the pot, then cool the water

After the water goes out, a little bit of the fumigation, and 15 minutes after the lid's boiled, the bubbled little mushrooms and blackwood ears are put in the pot, and they're evenly mixed, and the lid goes on for 20 minutes

I'll get some soup. I'll make it

Let's eat