Turn on a small fire, melt the butter, add the flour and stir well, then pour in the milk and stir.
After the juice is thick, turn off the fire and cool the chicken legs, boneless, cut into convenient sizes, marinate with a little salt, white pepper, Jiang Mo and cooking wine for 30 minutes, and heat in a pot.
Add marinated chicken, stir-fry until the surface is golden, then take out the pan and leave the bottom oil, pour in onion and stir-fry until soft, pour in diced radish and potatoes, stir-fry until the potatoes are slightly soft, pour in chicken, continue to stir-fry, and add water without ingredients.
Bring the potatoes to a boil, and turn to low heat for 20 minutes until the potatoes are soft and waxy. Add broccoli and white sauce.
Stir well and cook for about 5 minutes. Broccoli was cut off. Add some salt and white pepper to taste. You can add side dishes at will.
Don't collect the juice too dry. After all, the stew still needs soup to be delicious, and it will be thicker if it is a little cooler.
Drink well overnight, don't be afraid to cook too much and eat too much ~