1. Cut the material into pieces first.

2, the pot does not need to directly put oil into the pot and stir fry (because the chicken leg itself has oil).

Stir-fry the chicken leg for a while, and the oil and blood foam will be fried. Take out the oil and blood foam, add onion, ginger, garlic and dried Chili wine to turn fragrant, and then add carrot to stir fry (yam is cooked faster than carrot, and it will eventually turn into mud if put early).

4. Stir-fry for a while, then add soy sauce, oil-consuming pepper powder and boil in water. When the water boils, turn to low heat, add salt to the soup, and stew for a while to taste. When stewing meat, put the salt later so as not to affect the meat quality.

When the soup is getting less and less, put it in the bowl.