1. Thaw and wash chicken legs.
2. Wash ginger, angelica and star anise.
3. Take out the old brine to thaw.
4. Bring water to a boil in a pot, put the chicken legs in and blanch them for blood.
5. Remove and wash for later use.
6. Put ginger slices in the pot and pour the old brine.
7. Then put the chicken thighs in, and use chopsticks to prick the chicken thighs a few times.
8. Add ginger star anise and angelica.
9. Put in an appropriate amount of salt.
10. Put in a bottle of cooking wine with a cap.
11. Add a spoonful of dark soy sauce and stir well.
12. Bring to a boil on high heat and cook on low heat until the juice is collected.
