Wash the chicken leg and cut it into pieces, pour water into the pot, add chicken pieces, ginger slices and cooking wine, cook for a few minutes on high fire, and then take out the chicken pieces.
Pour oil into the pot. When the oil is hot, add shredded ginger and shredded garlic. Pour in chicken nuggets, cooking wine and soy sauce, and stir well. Add salt, onion ginger, pepper and star anise and stir-fry until fragrant. Add water, bring the fire to a boil, then turn to low heat and stew for half an hour.
Method 2: Wash the chicken legs, regardless of their size, and blanch them with boiling water to make the muscles firm. Then, put the chicken leg and onion, ginger, garlic and pepper in a pot to cook. You can put some beer properly. Remember to fire, add salt and soy sauce to taste, then open another pot, add some oil and sugar, fry until soup color, and pour it into the pot where the chicken leg is stewed. After boiling, simmer over low heat. This means that the stew is ready to eat.