The chicken legs were originally intended to be braised. Later, I found that the chicken legs were too small and too small. If they didn’t seem to eat enough, add some potatoes and vermicelli. This dish seems to be very common in the Northeast. A real stew is very fragrant and suitable for winter.
Peel the potatoes, soak the chicken legs, and soak the noodles. It is recommended to be 1 day or half a day, so the taste will be better and easier to cook.
Cut the potatoes into small pieces, onions, ginger, cut into slices, and cut a few knives on the chicken legs, which makes it easier to taste.
The chicken legs are boiled, the blood is removed, and then washed with cold water.
Onions, ginger, blasters.
Add chicken legs, add soy sauce, the old-fashioned color will be more beautiful.
Add potatoes and continue to stir fry.
Add water, the water will drown the chicken legs, then add the fragrant leaves, aniseed. Add salt, sugar, and season.
Then add some fans.
It’s about half an hour or so, add chicken and cook.
When the chicken legs are out of the water, they must be rinsed with cold water, otherwise there will be something dirty on the surface. It is recommended to soak the water before using the noodles, which is more suitable for cooking.