Soak frozen chicken legs in water for about two hours to thaw completely, then remove the remaining chicken feathers and the yellow skin at the roots of the feet, clean them carefully , and pierce the chicken legs with scissors for easy taste.
Then sprinkle some green peppercorn and salt on the chicken legs, grab a few times with your hands, and marinate for a day.
On the second day, wash the shiitake mushrooms after soaking them for 2 hours; prepare these spices: 15g organic ginger, 1 star anise, 1 pinch of green peppercorn, 1 piece of orange peel, half an onion, and suitable old brine.
Wash the marinated chicken legs and drain water. This is an important process to remove odors effectively.
Heat the pot and pour a little oil to moisten the pot. Put the chicken legs into the pot. Put the side with more skin underneath and fry over medium heat.
Turn them over after frying the chicken leg skin into yellow, then put shiitake mushrooms, onions, ginger, star anise, green peppercorns, dried tangerine peel into the pot, and continue to fry over medium heat until the spices emit fragrance.
Add the mushroom-soaked water, old brine, 2 teaspoons of old soy sauce, 1 tablespoon of oyster sauce, and half teaspoon of sugar.
Cover the pot, boil over high heat, then reduce to low heat, keep the water bubbling slightly for 15-20 minutes, and keep turning over during the period.
When the chicken legs are fully cooked, you can serve them on the plate to make up the delicious stewed chicken leg.