2, a little ginger, a few cloves of garlic, a dozen prickly ash, 80g of hot pot bottom material, and a little sugar or rock sugar.

3. Wash the chicken leg and cut it into pieces, and cut a big chicken leg into 6-8 pieces. Peel potatoes and cut them into hob blocks. Sliced onion, ginger and garlic. Wash the lettuce and set aside.

4. Boil water in the pot, put the chicken pieces into the pot with cold water, put some ginger slices with cooking wine, stir-fry them in the water, skim off the floating foam after the water boils, and remove them for flushing. Leave the soup of the chicken nuggets for later use.

5. Heat the oil from the pot, 60% hot, add appropriate amount of sugar and stir-fry until it bubbles, and add chicken pieces.

6. Stir-fry the sugar until it is even, add the onion, ginger and garlic, stir-fry the fragrance, and then turn into the hot pot bottom material. Then pour the chicken soup in. Cover the pot, stew 10- 15 minutes, then add salt, stir well, stew for 5 minutes and add potato pieces.

7. Stew for another 3-5 minutes, and the potatoes will start to soften (chopsticks can be pinched off). Then add lettuce, cover the pot, remove the lettuce when it is soft, and add chicken essence and mix well. Just do it.

8. In addition, boil the noodles in a pot, remove the noodles and pour the chicken pieces.