1.
Bone the chicken legs and cut the onion into small pieces.
Marinate the chicken legs with salt, black pepper, light soy sauce, dark soy sauce, and marinate for half an hour.
2. Adjust black pepper sauce: water, cooking wine, light soy sauce, dark soy sauce, sugar, black pepper.
3. Pour oil in the pot and sauté the onions, remove the onions and set aside. Put the chicken thigh skin down in the pan, fry on low heat, and turn it over.
4. Add black pepper sauce, cover and cook for about 5 minutes over medium heat, and slightly reduce the juice. Add the onion cubes that have been fried before.
5. Cut the chicken legs into small pieces, cover the rice with onions, sprinkle a little chopped green onion, top with greens, and pour in the soup.
Tips:Don't collect too dry when collecting the juice, the soup bibimbap is super delicious.
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