Cooking Steps

1. 

   Step1:Clean the chicken leg and prepare for use. Slice the mushroom hair. Slice the green and red peppers into diamond slices. Slice the ginger and garlic for use. (I use the small chicken leg. Nine of them are weighed to 600 grams. The specific weight can be increased or decreased by several people at home.)

2. 

   Step2:Cut chicken leg into small pieces for use. Try not to remove the skin and bone of chicken leg. It will be more delicious if stewed together. (if the cooking time is tight, marinate the chicken legs in advance to add flavor, or blanch the cooked chicken legs in advance.

3. 

   Step3:Pour the oil into the pot. Put in the ginger and garlic slices under medium and small heat and stir fry the dried pepper until fragrant. Put in the ice sugar and stir fry until it is melted and brown.

4. 

   Step4:Pour in the chicken legs which have been blanched and drained in advance. Stir well over medium high heat. Fry the chicken skin fat until fragrant.

5. 

   Step5:Pour in the wine and quickly stir fry and wrap the chicken.

6. 

   Step6:Fixed color. Yellow.

7. 

   Step7:Pour in water that has not been used for chicken. Add the side dishes, potato pieces and mushroom slices. Stew for about 25 minutes. Stew until crispy.

8. 

   Step8:When the stew is cooked and rotten, put salt. Be sure to taste it. Salt is not the same in every place. The taste of saltiness varies from house to house. And the final out of the pot is a little before the juice, so do not put too much salt at once. Out of the pot after the juice into the green and red peppers and simmer for 30 seconds out of the pot.

9. 

   Step9:Sprinkle a handful of cilantro before leaving the pot. Perfect.

10. 

    Step10:Super dinner. Stewed chicken soup with rice is unique.