How to cook beer stewed chicken legs

Beer is called liquid bread because it is rich in protein and can meet the needs of our body. We see many men with beer bellies, which is because they drink too much beer, resulting in increased calories. We can also make delicious beer chicken legs by combining chicken legs and beer, which is not only nutritious and healthy, but also quick and convenient. So, how do you make beer stewed chicken legs?

1. Materials

8 chicken legs, 2 green peppers, onions, ginger, 1 can of beer, cooking wine, soy sauce, vinegar, rock sugar, a little salt, pepper, aniseed, a little bay leaf

2. Practice

1. Put the chicken legs and a small amount of green onion and ginger into the pot and stir-fry until the oil comes out, then pour out the oil;

2. Continue to stir-fry until the fat is reduced, add cooking wine and stir-fry for a while;

3. Add beer, soy sauce, vinegar, pepper, aniseed, and bay leaves and bring to a boil;

4. Pour all into the pressure cooker and press for 10 minutes;

5. Pour the mixture back into the wok, add rock sugar and chili pepper, and cook over high heat until the sauce thickens.

3. Tips

1. You don’t need a pressure cooker, slow cooking over low heat will also taste good, but we are going low carbon, so we want to save our gas bills, so it is more convenient to use a pressure cooker.

2. Green peppers are easy to cook, so add them last. If you like spicy food, you can add a few dried peppers when stewing. If you like spicy food, you can add a few more Sichuan peppercorns. You can make more of this dish, and it will taste better the next day if you can’t finish it!

3. Chicken drumstick benefits

Chicken meat is tender and delicious, and because it has a light taste, it can be used in a variety of dishes. It contains a lot of protein. Among all meats, it can be said to be one of the meats with the highest protein content. It is a high-protein, low-fat food. Potassium sulfate amino acids contain a lot, so it can make up for the deficiencies of beef and pork. At the same time, chicken contains more vitamin A than other meats, and although the amount is less than vegetables or liver, its vitamin A content is much higher than that of beef and pork. Leg meat is the part from the foot to the leg, and the meat around the leg root. The meat is quite hard and has a higher fat content when consumed with the skin. It is also the part with the highest iron content in the whole chicken.

Chicken thigh meat has a high protein content, a variety of proteins, and a high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the Chinese diet. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, activating blood circulation, and strengthening muscles and bones.