1. Cut the chicken legs into pieces, rinse and put in cold water, blanch for 2 minutes, remove the blood foam and set aside
2. The water surface in the main ingredient is mixed into the dough and let stand for 1 hour
3. Remove the roots of the shiitake mushrooms, cut the cross pattern on the surface and set aside
4. Wash the beans and break into small sections for later use
5. Prepare ingredients for frying
6. Pour an appropriate amount of oil into the pan, heat slightly, add the chicken legs and stir fry until the surface slightly discolors, add the stir-fry ingredients and fry until fragrant
7. Pour the cooking wine and stir well
8. Pour in the braised soy sauce and stir fry evenly
9. Add water and simmer, turn to low heat and simmer for 20 minutes
10. The process of stewing chicken is used to prepare Hanamaki, knead the dough again and roll it into thin slices, brush the surface with a layer of oil and sprinkle with a layer of salt
11. Roll up
12. Cut into sections, mine is about 5-6 cm
13. For each section, cut two knives and stretch all three of them slightly
14. Weave it into a small braid, pinch the ends tightly to close the mouth
15. It’s all ready, the meat has been simmered for 20 minutes at this time
16. Pour the beans in the pot
17. Pour the shiitake mushrooms at the same time
18. Add salt, pour in the very fresh soy sauce to adjust fresh, stir well
19. Spread the hanami, cover, boil and steam for 15 minutes
20. Out of the pot
21. Come on, let's have a close-up of the braid
