1. Prepare the required ingredients, clean them, slice the ginger, shred the onion, and cut the shallots into sections.
2. Add corn oil to the hot pot and add yellow rock sugar.
3. When the yellow rock sugar is slightly melted, add the shallots, onion, fragrant leaves and star anise to stir up the aroma.
4. Wash the chicken legs one hour in advance and soak in the bleeding water in clear water, and fry them in a pan until they are colored on both sides. Add phoenix balls and fry with soy sauce and stir for a few times
5. Add water and salt, cover the pot, turn to a low heat and simmer for 18 minutes.
6. Poke the chicken thighs with chopsticks, you can easily poke in and turn on the fire to collect the juice
7. Finished product
