Cooking Steps

1. 

   Step1:Chop half of the chicken into small pieces (only chicken legs are OK, but I like the chicken rack with less meat, so I choose the whole chicken) and wash it. Blanch it in cold water and blanch it until it turns white, then take it out immediately and wash it again with cold water (it's good to simply wash it, and it's easy to peel if you turn it vigorously by hand

2. 

   Step2:Heat the oil in a small heat and stir it with sugar. Stir it several times more. When you see the bubbles in the pot, keep stirring for another 20 seconds to prevent the paste from falling off. Use a small fire. When the spatula is filled, it will look bright yellow brown

3. 

   Step3:Put in chicken pieces and turn them wel

4. 

   Step4:Prepare 610 garlic cloves, 5 thick ginger slices, 2 star anise slices, a pinch of pepper and pepper, 4 fragrant leaves and put them into the pot. Pour in 2 tbsp of raw soy sauce, 2 tbsp of cooking wine, stir fry for about 10 minutes, use medium and low heat. Then add water, it's about the same height as chicken pieces, and you don't need to have chicken pieces. Heat it up. Stew it over medium and low heat until there is thick juice hanging on the surface of chicken pieces. Add salt according to the taste, and then turn to high heat Finish the rest of the sou

5. 

   Step5:Don't boil it very dry. Turn off the fire after the bright and thick juice is wrapped on the surface of the chicken pieces