Braised Chicken Legs with Taro and Vegetables

Overview

Use the existing ingredients in the refrigerator to cook a pot of meat and vegetables, and prepare rice.

Put the onion, ginger, bay leaves and star anise into a warm casserole with oil and stir-fry over low heat until fragrant.
Add Pixian bean paste.
Stir-fry to release the aroma and red oil.
Pour in chicken pieces.
Stir-fry evenly and roll up the chicken skin.
Add boiling water to cover the ingredients.
Add dark soy sauce.
Cover, reduce heat to low, and simmer for fifteen minutes.
Peel the taro and cut into small pieces, cut the carrot into cubes, soak the fungus and wash it.
After twenty minutes, add the seasonal vegetables and continue to simmer for fifteen minutes. Turn off the heat when all the ingredients are completely cooked.
After taste the saltiness, add a little salt to adjust.
Sprinkle some spring onions.