1. Ingredients: 3 chicken legs, 5 mushrooms, 2 potatoes, and 3 green peppers.

2. Cut the chicken legs into pieces, wash them twice with water, then soak them in clean cold water for ten minutes to remove the blood.

3. Add 15 grams of cooking wine, 5 grams of white wine, 15 grams of light soy sauce, 10 grams of salt, and 30 grams of water starch to the chicken legs and marinate for half an hour (chicken is better at removing the smell than fishy white wine, so it is best to marinate it. Make it delicious overnight).

4. Cut green peppers, potatoes, mushrooms and other side dishes into cubes and set aside

5. Put 15 grams of extremely fresh flavor, 15 grams of dark soy sauce, 20 grams of oyster sauce, and 15 grams of oyster sauce into a bowl. 3g white sugar, 15g cooking wine, 15g sweet noodle sauce, and a little water to make a sauce.

6. Put a small amount of oil in the pot, heat it up, add a few rock sugar, stir clockwise continuously, and fry the caramel color.

7. After frying the caramel color, add the chicken pieces and stir-fry over high heat.

8. Add onions, ginger, garlic, Sichuan peppercorns, peppercorns, and dried chilies to enhance the flavor.

9. Add just enough water to cover the chicken and pour in the prepared sauce.

10. When the water in the pot boils, turn to the lowest heat and simmer for 30 minutes.

11. After the potatoes are cooked, put the green pepper cubes cut in advance into the pot and reduce the juice over high heat before serving.