2 drumsticks, half a package of Thai sweet and sour sauce, 2 ginger and garlic, star anise, 2-3 kg of laurel leaves, a little fennel and coke.

working methods

1. Chop ginger and garlic, wash chicken legs and dry them. Make 2-3 cuts on the water surface to make it tasty during the pickling process.

2. Add appropriate amount of cola, soy sauce, fragrant leaves, star anise, fennel, oil, cooking wine, salt and sugar to the chicken legs, and mix well for 2 hours.

3. Fry the chicken legs in a pot until they are 70-80% mature, then pour in the marinade and half a bowl of water to boil, and simmer for 5-8 minutes.

4. When the juice is collected quickly, pour in half a packet of sweet and sour sauce, stir-fry and stew evenly 1-2 minutes, and turn off the heat.