Cooking Steps

1. 

   Step1:The dosage is good. Slice the hot pepper, slice the scallion, and then slice the wide sil

2. 

   Step2:Cut the chicken legs. Blanch them in boiling water. Drain them in bloody water. You can put two pieces of ginger and pour some cooking win

3. 

   Step3:Pour some oil into the pot. Heat it. Add ginger slices and stir

4. 

   Step4:Stir fry the garlic, onion and peppe

5. 

   Step5:Put the boiled chicken legs in. Stir fry the fa

6. 

   Step6:If measured by cup, it's a cup of rice wine, a half cup of raw + old soy sauce, and about 25g of sugar. Stir fry in high heat

7. 

   Step7:Then pour into the Tajik pot and cover and simmer for about 5 minutes. Never add water. (for those who don't have Tajik, cover the original wok and collect the juice. Remember to cover it tightly.

8. 

   Step8:After opening the lid, look at the juice collection. If the soup is thick and the color is red, it's almost the same. Pour in sesame oil and stir. Finally, grab a handful of basil leaves. End of work. (if you don't have basil leaves, use a nine story tower instead. Ha ha ha ha ha ha ha. Don't ask me if cilantro is OK? Is peppermint OK? Celery can't be the same answer can't be..... Without basil, it's braised chicken leg. Well.)

9. 

   Step9:Of course, you can also choose to cut the whole chicken. It's better to have three yellow chickens. Like the old hen and Chaiji that are hard to cook, you'd better keep the stew.

10. 

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