Home-cooked chicken leg stew
Ingredients: salt,fungus,chicken legs,white sugar,cooking wine,soy sauce,cinnamon,soy sauce,aniseed,Water-blooming mushroom
Recipe Recommendations
- chicken legs appropriate amount
- Water-blooming mushroom appropriate amount
- fungus appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- aniseed appropriate amount
- white sugar appropriate amount
- cinnamon appropriate amount
- cooking wine appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Home-cooked chicken leg stew
1
Prepare chicken legs, water-dried mushrooms, fungus, soy sauce, light soy sauce, onions, ginger, garlic, aniseed, cinnamon, salt, sugar, and cooking wine
2
Use a knife to cut the chicken leg a few times (for easy taste), and put it in water to blanch off the blood.
3
Put the oil in the pan, add white sugar and stir-fry the sugar color over low heat (be sure to add hot water after frying the sugar color), and add the chicken legs to color.
4
Add hot water, soy sauce, soy sauce, onion, ginger and garlic, aniseed, cinnamon, and cooking wine to the pot. Cook the pressure cooker over low heat for 20 minutes, turn off the heat. (Our family likes to eat soft and flavorful food. In order to save time, we usually use a pressure cooker to stew meat)
5
Pour the stewed chicken from the pressure cooker into a frying spoon, add mushrooms and fungus, simmer for another 10 minutes, and collect the juice over high heat.
6
Pour a little sesame oil on the pan.