1. Thaw the chicken thighs, wash them, and make a double knife on the back for the taste
2. Blanch the chicken legs to remove the fishy smell
3. Rinse the chicken thighs again and add shredded ginger
4. Add the boiled tea egg bag, add spices, chili, rock sugar, salt (the boiled tea egg bag contains tea and many spices, if not, you can add tea, add more spices)
5. Add cooking wine
6. Join soy sauce
7. Add water to almost no chicken legs
8. After boiling, low heat for half an hour, and finally if you want to color, you can boil on high heat for 5 minutes
Tips:Seasoning according to personal preference
