1. Ingredients: chicken legs, leaf mushrooms, green and red peppers, ginger, green onion.
2. Beat two flower knives on both sides of the chicken legs, tear the leaf mushrooms into small pieces, cut the green and red peppers, slice the ginger, and cut the green onion into sections.
3. Add a little oil to a non-stick pan and fry the chicken legs.
4. Add ginger slices and green onions when frying on both sides, and fry them to create a fragrant flavor.
5. Add Pixian bean paste, stir fry for aroma and red oil, add cooking wine and light soy sauce and stir fry.
6. Add the water that has not been used for the chicken legs and bring to a boil.
7. I changed to the wok for simmering, pour the chicken legs and soup into the wok, add cinnamon, aniseed, peppercorns and dark soy sauce, cover the pot and simmer for 40 minutes.
8. After 40 minutes, use chopsticks to pierce the chicken legs. The chicken is already cooked. Add leaf mushrooms, cover and simmer on medium heat for 5 or 6 minutes.
9. The adjusted water starch is slowly poured into the pot.
10. Collect the juice over high heat, and then add salt and sugar to taste according to the salty and light taste.
11. Add the green and red peppers, stir fry for a while, turn off the heat.
12. Finished product.
Tips:The purpose of using chicken thighs with a knife is for a better taste. According to your preference for chili, you can choose what kind of chili sauce to use.
