Ingredients: chicken legs and potatoes.

Blanching seasoning: onion segments, ginger slices, yellow wine/cooking wine.

Stir-fried seasoning: onion, garlic, fragrant leaves, dried pepper, pepper, soy sauce, oyster sauce, sugar and salt.

1. Boned chicken leg and cut into pieces, peeled potatoes and cut into iron blocks.

! ! Chicken legs can be chopped directly into pieces without deboning. It is recommended to remove the bone, which is easier to eat and more delicious, and there is no bone residue.

2. Put the pot in cold water, add yellow wine/cooking wine, onion and ginger slices, and blanch.

Remove floating foam when cooking, cut raw, remove and drain.

3. Pour the oil, onion, garlic, dried pepper, pepper and fragrant leaves into the pot and stir fry.

4. Pour in the chicken pieces and potatoes and stir fry.

5. Add soy sauce, soy sauce and sugar, season and color, and stir well.

6. Add the right amount of hot water, boil over high fire, and stew over medium and small fire.

Cook for about 15 minutes. According to your own taste, add salt for the second time and stir well. Boil until soft and rotten, and collect thick soup over high fire. Stew for 20-25 minutes.