1. Wash gluten, chicken legs, green onions
2. Cut the gluten into pieces, smash the garlic, and chop half of the green onion
3. In a cold pan with cold water, put in the chicken drumsticks, ginger, a clove of garlic, star anise, rice wine, Chinese pepper, and the other half of the green onion, pat twice into the pot, boil and cook for 3 minutes to remove fishy
4. Remove the chicken drumsticks and rinse
5. Heat up the oil pan and add garlic until fragrant
6. Add chicken thighs and gluten pieces and stir fry to remove excess water from the gluten
7. Strain the broth of the roasted chicken legs into the pot, as needed
8. Add light soy sauce, dark soy sauce, rock sugar, salt, mix well and bring to a boil, cover and simmer for 15 minutes on medium-low heat
9. Change the high heat to collect the juice, the soup will be thick and thick, sprinkle with the chopped green onion and it will be out
Tips:Strain into the chicken thigh soup, the soup is more, it can be cooked for a longer time, the ingredients are more delicious, more delicious, and the taste is better. Rock sugar is used to make the soup thicker than white sugar.
