1. Remove the residual hair from the chicken leg, rinse it, blanch it with boiling water, remove the blood and wash it for later use.

2. Heat a pot, add sugar, add a little water, slowly cook until dark red, then add 500 grams of water to boil, and let it cool until brown.

3. ignite the pot, put the sauce bag into the old soup and boil it, then add sugar, soy sauce, refined salt and monosodium glutamate to make the sauce soup for later use.

4. Put the chicken legs into the sauce soup, simmer for about 15 minutes, then turn off the fire and stew for 15 minutes.

5. After the chicken leg is fished out, it can be cut into pieces while it is hot, or it can be enjoyed after cooling.