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

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

3. 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.

4. Fry the chicken legs in the 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.

5. When the juice is collected quickly, pour in half a packet of sweet and sour sauce, stir-fry evenly, and simmer for 1-2 minutes before turning off the heat.