Braised Pipa Legs
1.
Wash the drumsticks and control the water. Use kitchen paper to dry the surface water. Use a stick to fry some small holes in the chicken legs to taste. Supermarkets should choose thick, brightly colored lute legs.
2.
Add sugar, dark soy sauce, salt, cooking wine and knead with your hands until the seasoning is absorbed and marinate in the refrigerator overnight.
3.
The next day, take it out to restore to room temperature, put it in the inner pot of the rice cooker, add the green onion and ginger slices
4.
Add spices, rock sugar, salt, cooking wine
5.
Pour in water that is flush with the chicken legs. Don't have too much water. The rice cooker is different from stewing meat with fire, so you don't need to add too much.
6.
Cover the lid of the rice cooker and start the cooking program. The program defaults to 35 minutes. If you are not in a hurry, you can keep it warm and simmer for 15 minutes.
Tips:
1. The chicken thighs should be marinated in advance to make them tasty.
2. Don't have too much water. The rice cooker is different from stewing meat with fire, so you don't need to add too much.
