1. Debone the chicken leg, and cut it vertically on the skin, but don't cut it off. Then add soy sauce, cooking wine, fermented grains, black pepper and red wine for curing.

2. In the process of curing meat, stew rice. Cut cauliflower, broccoli and carrots. Go out for dinner as usual. Add water to the pot, boil the bones and add a little chicken essence. Remove the bones, add the chopped vegetables, add a little salt and cook for a while.

3. Marinate the chicken legs for 30-40 minutes, use a pan, put a little oil, and fry the chicken skin down on low heat. Fry until golden brown, turn over and fry chicken noodles. Fry it a little. Pour the marinated chicken juice into the pot, add a little water and a proper amount of sugar, and stew slowly until the chicken is soft and rotten.

4. Fill the bowl with rice. Take out the stewed chicken, cut it into strips, and put it on the rice with the vegetables. Pay attention to the shape. The soup in the pot thickens and is poured on the chicken legs. I totally agree.