1. main ingreadient.
2. The crispy bones of the chicken legs are soaked in water to remove the odor.
3. Blanch the chicken legs and crispy bones in water. Wash. The eggs are cooked and peeled for later use.
4. Put the old soup in the pressure cooker and boil.
5. Add crispy bones, chicken drumsticks, eggs, green onion and ginger, aniseed, salt, and sugar. Add appropriate amount of warm water and simmer.
6. Stew the crispy bones and the chicken legs.
7. Laotang crispy chicken legs.
