Prepare ingredients-

Proper amount of chicken legs

Proper amount of edamame

Appropriate amount of onion, ginger and garlic

Proper amount of soy sauce

Proper amount of old pump

Appropriate amount of oyster sauce

Appropriate amount of yellow rice wine

Proper amount of salt

Proper amount of sugar

-Steps-

1. Wash the chicken leg, chop it into small pieces, mix well with yellow wine, soy sauce and oyster sauce, and marinate for one hour (there is no time to marinate for twenty minutes).

2. Slice the washed ginger and prepare appropriate amount of garlic and onion.

3. Wash the edamame for later use

4. Put a little oil in the wok, add onion, ginger and garlic to stir fry, add pickled chicken legs to stir fry until the chicken legs change color, add appropriate amount of soy sauce and sugar (more sugar can be added for dessert) to stir fry, and then add boiling water to the washed edamame. First, bring the chicken legs to a boil, reduce the heat until the chicken legs are burnt, add a little salt (the taste is so light that no salt is needed), and finally collect the soup from the wok.