Chicken legs are boned, marinated with salt, cooking wine, and a little allspice
A large spoonful of soy sauce, 1 tablespoon honey, 2 tablespoons cooking wine, 1 teaspoon old drawn into the sauce
Marinate the chicken legs and fry them in a hot pan. The chicken skin is fried first until the surface of the chicken skin is golden. Turn over until the surface is golden. (When frying, do not stop the shovel and press the chicken)
Pour in the simmered simmered sauce, simmer the chicken in medium heat, stir the shovel with the shovel in the middle to prevent burning, and the soup can be thickened.