Potato Stewed Chicken Drumsticks
1.
First prepare the materials. Peel the potatoes, cut them into pieces, and soak them in water for later use; chop the green onions, slice ginger, and mince garlic for later use; cut the chicken legs into small pieces. Then blanch the cut chicken legs. When the chicken legs change color and foam appears on the water, remove the chicken legs.
2.
Put in the right amount of oil, add pepper, aniseed, and dried red pepper one after another when the oil temperature rises; add sliced ginger, minced garlic, and shredded green onion (put part of the shredded green onion) when the oil is smelled Into the drumsticks. Add the remaining shredded green onions. When the chicken drumsticks are half-cooked, put in potatoes, add seasonings, and appropriate amount of water; reduce the heat to a simmer and simmer slowly.
3.
When the chicken drumsticks and potatoes have changed in color and become more flavorful, adjust the heat to medium or high (depending on the amount of soup). When the soup is almost gone, stop the fire and serve.
Tips:
When frying Chinese pepper and red dried pepper, pay attention to the oil temperature, not too high, and the fire should not be too high, so as to avoid the black pepper and red dried pepper.
The ratio of potatoes to chicken legs and the amount of soup can be adjusted according to your own taste.
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