Grilled Chicken Legs with Oyster Mushrooms

Overview

When I was shopping for groceries today, I saw how fresh the oyster mushrooms were, and I was wondering what kind of dishes I could make them with. Hehe, I also had three chicken drumsticks at home, which were just enough to make one dish, so I bought a pound! It tastes delicious and delicious. My family all say it tastes delicious. I’m so happy!

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• autumn recipes
• dinner
• chicken legs
• dried sichuan peppercorns
• dried chili pepper
• green onions
• minced ginger and garlic
• pickled ginger
• pickled peppers
• pingru
• pixian douban
• star anise
• chopped green onion
• soy sauce

Ingredients

Steps

1. 1 Wash the chicken legs and chop them into small pieces. Rinse the blood with water. Add water to the pot. After boiling, add the chicken legs and cook until the blood foams. (About 3 to 5 minutes) Drain the water!

   

2. 2 Cut the condiments and set aside

   

3. 3 Put a piece of lard into the pot, turn on the heat,

   

4. 4 When the lard melts, pour in rapeseed oil (you can also use other cooking oil directly)

   

5. 5 Heat until 80% hot, add pickled ginger and chili pepper, stir-fry for one minute

   

6. 6 Add 2 tablespoons of Pixian Douban and stir-fry until red oil comes out,

   

7. 7 Put this plate

   

8. 8 Fry for one minute

   

9. 9 Add chicken legs and fry until slightly golden

   

10. 10 Add appropriate amount of water, cover and cook for about 20 minutes,

    

11. 11 Cut off the root of the oyster mushroom, wash it with a spoonful of salt, (wash it very clean with salt) and cut it in half

    

12. 12 Pour an appropriate amount of soy sauce into the pot. No need to add salt, because the pickled ginger, chili peppers and Pixian watercress are salty and flavorful. (You can taste it before deciding.) Cook for another ten minutes.

    

13. 13 Take it out of the pan, sprinkle with chopped green onion, and serve!