Start with a 20cm size staub and put it down. Every kitchen should have a cherry red staub. The size of 20cm is also very practical. The large size that was previously purchased with huge sums of money is not as high as this one. Why didn't you buy it early, regret it? Come to a cast iron pot recipe N bursts. The cast iron pot is really a heirloom artifact that stimulates the desire to cook. This dish can be said to be a variant of three cups of chicken, but I feel simpler to do it, and it is also very heroic to do with lame. Using the characteristics of the cast iron pot, the skin of the lame leg is golden and crunchy. Finally, only a little bit of water is used to cook the lame leg. The chicken is tender and the garlic clove inside is super delicious.
Dip a few knives on the surface of the leg to facilitate the taste, spread with salt, black pepper, topped with olive oil, massage, and marinate for 20 minutes.
Heat the pan over medium heat, pour in a little more oil than usual, put the simmer on the leg, put the garlic cloves in the gap, try to touch the oil as much as possible, slowly fry with a small fire, flip a few times , fry until the surface is golden.
Then pour a little water, the best water, probably drowning to the 1/4 of the lame is almost the same, add raw and cooking wine, cover the cover for a small fire for five or six minutes.
Open the lid, make the fire a little bigger, collect the juice, turn off the heat, and finally put the basil leaves, mix it with the remaining temperature.
If you don't have rice wine, you can drink wine. Japanese porphyrin is better. Try to choose a little sweet wine. Because of the simple seasoning, it is recommended to use soy sauce with a higher freshness.