Braised chicken leg in brown sauce(jing dian jia chang cai hong shao ji tui )

Braised chicken leg in brown sauce

Introduction:

"Braised chicken leg is a well-known meat dish. Generally, braised chicken leg is cooked in the color of sugar. Beginners who are learning how to cook often can't master the heat well, which makes the color of sugar paste and causes waste. Today, this braised chicken leg has no need to boil the sugar color, and the taste is also very good. This dish uses chicken legs, or "Pipa legs.". Chicken leg, the meat is quite hard, even skin intake together, the fat content is more, but also in the whole chicken iron content is the most part. There are four proteins in chicken legs that may be effective in controlling hypertension

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the chicken leg, drain the water and put it into the frying pan.

Step 3: fry over low heat until the skin is yellowish.

Step 4: another pot, add a small amount of oil, add star anise and cinnamon leaves, stir fry until fragrant.

Step 5: add onion and ginger and stir fry.

Step 6: add soy sauce and rock sugar.

Step 7: pour in boiling water.

Step 8: bring to a boil and add the fried chicken legs. Water is better than chicken legs. Bring to a boil over medium heat and simmer for 30 minutes.

Step 9: add salt, turn to high heat and dry the soup.

Materials required:

Pipa leg: 500g

Onion and ginger: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cooking wine: moderate

Pepper: right amount

Soy sauce in soy sauce

Cinnamon: moderate

Rock sugar: right amount

Salt: right amount

Note: chicken legs can be blanched before frying, but the water should be drained. Change water into beer, there will be a hops flavor of beer

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jing Dian Jia Chang Cai Hong Shao Ji Tui