2. Marinate with proper amount of cooking wine, soy sauce and white pepper for one night.

3. Heat the pot, put down the peeled side of the chicken leg and fry it on low heat. Non-stick pan doesn't need to be oiled, but it doesn't have to be oiled.

4. Fry the side with skin until it turns yellow, then turn over and continue to fry on low heat. You can gently press it with a spatula from time to time.

5. Fry the chicken legs on both sides until slightly yellow.

6.2 tbsps of cooking wine, 2 tbsps of light soy sauce, 1/2 tbsps of light soy sauce, 1/2 tbsps of oil consumption, 1 tbsps of honey, 1 tbsps of white sugar, and 3 tbsps of water, and mix well to make the sauce.

7. Pour the boiled juice into the pot and bring to a boil.

8. Cover the pot and stew 10- 15 minutes.

9. Turn the noodles once in the process of stewing to ensure that the chicken legs are delicious on both sides.

10. Then take out the chicken leg and cut it into pieces. Cook the remaining cooking sauce over low heat until it becomes thick.

1 1. Pour the thick sauce on the chicken leg.