Stewed Chicken Legs with Dried Mushrooms and Bamboo Shoots
1.
Peel the chicken legs and remove the fat, cut into pieces, boil in a pot under cold water, and rinse with cold water
2.
Soak dried mushrooms a few hours in advance
3.
Peel and cut nest bamboo shoots
4.
Seasoning is ready
5.
Put oil in the pot, stir-fry the chicken legs, add green onion, ginger, garlic, aniseed, cooking wine, dark soy sauce, sugar and water
6.
After boiling, add dried mushrooms and simmer for about half an hour. The mushrooms are almost cooked. Put bamboo shoots and salt
7.
The nest bamboo shoots are very ripe, and it takes about ten minutes. Some white pepper before coming out of the pot
8.
Replace dried mushrooms with other fungi such as shiitake mushrooms, the same is OK
9.
The mature bamboo shoots are still green as jade, and there is a breath of spring with wood? The key is-the entrance is instant.