1. Wash the skin-on leg meat and cut into two-centimeter cubes. Use laba garlic for later use
2. Put rock sugar powder in a saucepan, heat it up, and use long chopsticks to fry it into caramel color
3. Turn off the heat, add the meat and stir fry quickly to color
4. Add star anise, Chinese pepper, fragrant leaves, dried chili, ginger, sliced green onion, stir fry, add a little soy sauce, a little cooking wine and continue to stir fry
5. Add boiling water to cover the meat and bring it to a boil
6. Skim the froth, turn off the lid and simmer for half an hour, add some salt, and simmer for another half an hour. If there is more soup, close the soup on high heat. Add laba garlic when leaving only a little soup in the bottom of the pot and stir-fry for a few times. Can be out of the pot
Tips:I didn’t choose to blanch the meat first and then stew it because the stewed meat would be a bit tight.
