Cooking Steps

1. 

   Step1:Wash the chicken leg. Cut into small pieces. Soak again until the blood is washe

2. 

   Step2:Two star anise and a small piece of cinnamon. Add dried pepper according to your taste. Wash the green pepper and break it into small pieces for standby

3. 

   Step3:Heat a little peanut oil in the wok. Put in the prepared star anise, cinnamon, ginger slices and dried chili at the same time. Stir fry until fragrant. Pour in the chicken leg with water control and stir fry until some water seeps out of the chicken leg. The skin turns yellowish.

4. 

   Step4:Add cooking wine, old soy sauce and delicious in turn. The proportion is 4-2-3. Stir fry over high heat and turn to low heat. Cover the pot and simmer for 15 minutes, then add a little salt chicken essence. Continue to cook for about 20-30 minutes (during which the chicken will come out of the water. Therefore, the soup in the pot will change from less to more and then to less). Stir occasionally to avoid sticking the pot.

5. 

   Step5:After 20 minutes, stir fry the green peppers for one minute and collect the juice until the soup is completely wrapped on the chicken leg. Then put out the pot and make a plate.