1. Take a knife on the reverse side of the chicken leg, take out the two big bones, clean them and set aside
2. Boneless chicken thighs add green onions, ginger slices, cooking wine, sugar, oyster sauce, light soy sauce, dark soy sauce, salt, white pepper, barbecued pork sauce
3. Grab and mix evenly with your hands, marinate for about half an hour
4. Raise the pan and cook oil, first fry the skin side down until the surface is slightly yellow
5. Turn over and continue to fry the other side until the shape is set
6. Pour in the remaining marinated sauce, add an appropriate amount of boiling water to boil, turn to low heat, and simmer for five minutes.
7. Take out the chicken thighs and cut into pieces
8. Cut the chicken thighs and place them on the plate.
9. Add a little water starch to the soup in the pot to make it thick and pour it on the chicken legs
10. Sprinkle with ripe white sesame seeds
