1. Remove the remaining hair from the chicken legs, rinse them, blanch them in boiling water, remove the blood, take them out, wash them and set aside.

2. Heat a pot over high heat, add sugar, add a little water, slowly simmer over low heat until dark red, then add 500 grams of water and bring to a boil, wait until cool to make sugar color.

3. Set the pot on fire, put the sauce packet into the old soup and bring to a boil, then add sugar, soy sauce, refined salt and MSG to make the sauce soup and set aside.

4. Put the chicken legs into the miso soup and simmer over low heat for about 15 minutes, then turn off the heat and simmer for another 15 minutes.

5. After the chicken legs are taken out, they can be cut into pieces and eaten, or they can be enjoyed after cooling.