In the past, people had to wait until the Spring Festival to have a meal, but now we are different. Now we eat a little meat almost every day, whether it's pork, beef or chicken. Recently, the prices of pork and beef are so scary that many people have begun to choose chicken. For example, chicken legs are one of them, but what should I do? I like to eat braised chicken legs since I was a child. In my opinion, it is most comfortable to marinate the chicken legs and put them in the refrigerator when you want to eat them.

What I want to share with you today is a specific method of pickling chicken legs. Learn this method, and the braised chicken legs cooked at home are no worse than those cooked outside. When cooking braised chicken legs, don't marinate them directly. Remember two steps. Chicken legs are more fragrant and delicious.

Step 1: Soak the pipa legs bought in the market in clear water for about ten minutes, and then soak all the blood of the pipa legs and wash them for later use.

Step 2: Take a proper amount of green onions, wash and peel them, then cut them into sections for later use, and slice ginger for later use. Then, put pepper, star anise, fragrant leaves and dried peppers aside for later use.

Step 3: Add a proper amount of water to the pot, then put the soaked chicken legs into the pot and boil the water. After the water is boiled, use a spoon to clean the floating foam on the water surface. Then add a proper amount of cooking wine to the pot, continue to cook for 2 minutes, then take out the pipa legs and put them in cold water to wash off the floating foam on the surface of the pipa legs.

Tip: immediately put the pipa leg in cold water after blanching, so that the braised chicken leg is not easy to break and the chicken skin is tighter and more elastic.

Step 4: Add cooking oil to the pot. When the oil is hot, add the seasoning prepared before and stir-fry until the fragrance is overflowing. Then, add two spoonfuls of sweet noodle sauce to the pot and stir-fry until the sauce is fragrant, and pour a proper amount of boiling water into the pot. Finally, put the soy sauce, edible salt, chicken essence and soy sauce into a pot and boil over high heat.

Step 5: After the water in the pot is boiled, put the chicken legs into the pot, cover the pot when the soup is boiled again, turn to medium heat and continue stewing for about 30 minutes, then turn off the fire. Don't take the chicken leg out at once, let it soak in the pot for more than two hours, so a delicious braised chicken leg is ready.

The above is the specific method of braising chicken legs to share with you today. If you want to make this braised chicken leg well, remember not to marinate it directly. The following skills must be paid attention to. First, put the chicken legs into cold water immediately after blanching; Second, stir-fry the seasoning before cooking the braised chicken legs, so that the braised chicken legs will be tender and smooth, and the skin of the chicken legs will not be easily broken.