【Sauce chicken legs】

Overview

First of all, ignore my big pot of chicken legs! It’s summer vacation, and my daughter’s classmates often come to play at home, but even though I cooked this big pot, it’s still not enough for them! I made a slight modification to this sauced chicken leg. In traditional sauce making, you only need to blanch the meat for a while, then add various seasonings to the pot in cold water. Today, I made a slight adjustment to this sauced chicken leg. I fry it in a thin pan for a while, and the taste seems to be better!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• farm food
• lunch
• chicken legs
• cinnamon
• cooking wine
• dried hawthorn
• garlic cloves
• light soy sauce
• old soy sauce
• onions
• rock sugar
• star anise
• fragrant leaves
• ginger slices

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Wash and drain the chicken legs, wipe off the blood, add 1 tsp of salt and marinate for 15 minutes (this will add flavor and prevent oil from splattering when frying)

   

3. 3 Heat the pot, pour appropriate amount of oil into the pot, and fry the chicken legs

   

4. 4 Fry until golden brown on both sides

   

5. 5 Pour in hot boiling water, the amount of water is 2/3 of the chicken legs

   

6. 6 Add cooking wine and light soy sauce

   

7. 7 Add dark soy sauce to color

   

8. 8 Add onions, ginger, garlic and spices

   

9. 9 Put in rock sugar

   

10. 10 Cover and simmer over low heat for 30 minutes

    

11. 11 Turn to high heat and cook, turn the chicken legs over, and pour the sauce over the chicken legs to absorb the flavor

    

12. 12 What it looks like after burning

    

13. 13 Appreciation of the finished product

    

14. 14 Children’s favorite!