Chicken legs with pickled peppers: one spoonful of cooking wine and one spoonful of white pepper.
Sauce: soy sauce 1 spoon, oyster sauce 1 spoon, half a spoon of soy sauce.
Steps:
1. Dice the chicken leg, add a spoonful of cooking wine and a spoonful of white pepper, grab and marinate to remove the fishy smell. Peel the potatoes and dice them.
2. Add a spoonful of soy sauce, a spoonful of oyster sauce and half a spoonful of soy sauce to the bowl and mix well.
3. Heat the oil pan, fry the chicken leg meat on medium heat until the surface is slightly yellow, and remove the oil control for later use.
4. Stir-fry the diced potatoes in a hot pot until translucent, add the chicken leg meat, and pour in the juice to stir well. Add a bowl of water, add a spoonful of salt, bring to a boil over high heat, and stew until the potato soup is soft and waxy.