Cooking Steps

1. 

   Step1:Chop the chicken legs. Wash them in a basin with cold water. Soak them for 20 minutes to let out the blood.

2. 

   Step2:When the chicken is drained of blood, cut the scallion into the hob, the garlic into the petals, and the ginger into slices.

3. 

   Step3:Heat up the pot. Pour in the oil and then put in the Chinese prickly ash and anise. Add in the onion, ginger and garlic and stir fry until fragrant. Don't turn up the heat. Pour Pixian bean paste into the stir fried fragrance

4. 

   Step4:Pour the dried chicken leg into the stir fry. Then turn on the fire. Add bean paste to the chicken leg after the color changes. Cover the pot cover with hot water after the chicken is evenly covered with sauce. Add dried chilli.

5. 

   Step5:While stewing the chicken, cut the green pepper into the hob. Shred the onion

6. 

   Step6:When the soup is concentrated, continue to stir fry. Add the chopped pepper and onion, stir fry. Add a little pepper to improve the taste. Add a little cooking wine. Salty friends can sprinkle a little salt (in fact, it's also very good without salt). You can get out of the pot.