We can fry together. After the chicken leg is boned and peeled, it is cut into small strips/pieces in the reverse direction -

sake (or cooking wine instead) 1 tablespoon

soy sauce/steamed fish soy sauce 1 tablespoon

white pepper 1 teaspoon

spiced powder/thirteen spices 1/ 4 teaspoon

- marinate for more than 15 minutes -

- edible salt -

- white sugar -

- water starch -

- chicken essence -

Beat the ginger and cut it into powder, and then cut the shallots into chopped green onions for later use.

Cut the celery into diagonal strips in reverse direction. This step is to make it easier for celery to enter. Stir-fry until it's six-cooked, add Jiang Mo until fragrant

, then add celery and carrot and stir-fry for about 1 minute

, add a little water (about 15ml) when the water is heated, add a proper amount of edible salt, white sugar and chicken essence to taste

Stir-fry the seasoning evenly, then turn to low heat, add a proper amount of water and starch to thicken it, add chopped green onion and stir-fry it

After the soup is tightened, it can be taken out of the pot.