Cooking Steps

1. 

   Step1:Put water and laminar in the pot. Heat over medium heat. Remove the laminar when it is close to boilin

2. 

   Step2:Continue to boil the water. Add the wooden fish flower. Cook for 2 minutes on a low heat. Turn off the heat and filter after cooking. Finish making Japanese style soup

3. 

   Step3:Sliced onio

4. 

   Step4:Remove the bone from the chicken leg. Cut the thick part of the chicken. Sprinkle a little salt and black pepper on both sides

5. 

   Step5:In a hot pot, pour a little oil into the chicken leg. Fry until the skin is golde

6. 

   Step6:Cut into small pieces from the po

7. 

   Step7:Pan fried chicken leg meat. Add onion and stir fry. Pour in 50ml stock, 1520g soy sauce, 20g relish, 510g sugar

8. 

   Step8:Cook over medium low heat until the onions are soft. Put in the chicken. The crispy skin of the chicken is facing up

9. 

   Step9:When cooking chicken, knock eggs into the bowl and mix gently with chopstick

10. 

    Step10:After the chicken is cooked, pour the egg liquid evenly into the pot along the chopsticks. Put the heavier protein into the pot first, then pour in the yolk. Cover the pot and cook for 12 minutes. Stew until you like the cooked degree

11. 

    Step11:Take the rice. Pour the cooked parent-child well over it. Sprinkle it with Tess

12. 

    Step12:Cut the crab mushroom into small pieces. Cut the tender tofu into small pieces. Add the crab mushroom to boil when the water boils. Add 2 tablespoons miso sauce and tender tofu to boil again

13. 

    Step13:Put it into a bowl. Sprinkle with a little scallion for foo