Recipe for making fresh shiitake mushrooms and chicken legs, nutritious and delicious

Today I will share with you how to make Chicken legs . The chicken legs with shiitake mushrooms are simply delicious. Shiitake mushrooms are delicious and nutritious. Shiitake mushrooms are known as the king of delicacies. Cook these two ingredients together, add freshness, and the chicken legs will be fragrant and delicious. Both adults and children like to eat them. Three chicken drumsticks at one time are not enough. You can also learn to make this dish for your family. Share the following recipes:

[Roast Chicken Legs with Mushrooms] Ingredients required: 3 chicken legs, 400 grams of fresh mushrooms, appropriate amount of oil, salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 10 pieces of pepper, 1 piece of aniseed, -2 dried chili peppers, 1 tablespoon cooking wine, 1 tablespoon braised soy sauce

Practice steps:

1. Prepare the required ingredients, wash the chicken legs, remove the roots of the mushrooms and wash them well.

2. Cut the mushrooms into two or three pieces with a razor blade, so that the mushrooms are more flavorful.

3. Cut the chicken legs into pieces with a knife.

4. Add water to the pot, blanch the chicken pieces in cold water, boil the water for 4-5 minutes, skim off the foam, remove the chicken pieces, drain the water and set aside. When blanching chicken nuggets, put cold water in while blanching. This will remove the blood from the chicken nuggets and keep the chicken nuggets from having a fishy smell.

5. Add water to the pot and bring to a boil. Add the shiitake mushrooms and blanch them. Blanch the shiitake mushrooms until soft. Remove the shiitake mushrooms and drain the water and set aside. Impurities or sawdust can easily be hidden in the folds of mushroom caps. Blanching the mushrooms can remove impurities and odors, making the mushrooms taste purer.

6. Heat oil in the pot, add green onion slices, ginger slices, garlic granules, Sichuan peppercorns, aniseed, and dried chili until fragrant, then add chicken pieces and stir-fry for 1-2 minutes.

7. Pour in the cooking wine and braised soy sauce, and stir-fry the chicken pieces until browned.

8. Add the mushrooms and stir-fry evenly. Pour in hot water until the amount of water is equal to the ingredients. Then add sugar. Bring to a boil over high heat, then reduce to low heat and simmer until the flavor is absorbed.

9. When there is a little bit of soup left after cooking, add salt, reduce the juice over high heat, turn off the heat and put it on a plate.

Tips: When blanching chicken nuggets, put cold water in while blanching. This can remove the blood on the chicken nuggets and the chicken nuggets will not taste fishy when eaten. While the chicken is cooking, add hot water. Therefore, use cold water when blanching chicken pieces and hot water when stewing. Add salt later.