1. Add green onion, ginger, star anise, pepper, bay leaves, cooking wine, salt and simmer a mature rooster leg. Let it cool and tear it into strips for later use. It is best to use fresh rooster legs or breast meat for chicken legs.
2. Cut the cabbage heart into evenly thick strips for later use.
3. The coriander is selected to remove the old leaves and roots and repeatedly rinse off the sand and cut into sections.
4. Peel off two garlic cloves and put them in a garlic masher, add a little salt, and mash them into garlic paste.
5. Put the chicken strips, shredded cabbage, coriander and garlic in a container, add an appropriate amount of salt, white vinegar, sesame oil, soy sauce, and a little sugar.
6. Just stir evenly.
7. The finished product!
