1. Wash the cured chicken legs clean and cut off. Cut the garlic sprouts into sections for later use. Slice ginger and set aside.
2. Peel the winter bamboo shoots and cut into pieces for later use. Peel and cut carrots for later use.
3. Heat the frying pan, add corn oil, and stir-fry winter bamboo shoots and carrots over high heat.
4. Add a little light soy sauce.
5. Add a little salt, stir-fry for a while, remove and set aside.
6. Leave the bottom oil in the pot, stir-fry the ginger over high heat, pour in the cured chicken drumsticks, add the cooking wine, and stir quickly over high heat.
7. Add winter bamboo shoots, carrots, and stir fry over high heat.
8. Add a little light soy sauce.
9. Add a piece of cinnamon.
10. Add chili sauce and stir fry over high heat.
11. Add boiling water and simmer for 20 minutes.
12. The fire boiled.
13. Add garlic sprouts, stir-fry for 1 minute on high heat, collect the juice on high heat, and then serve.
14. Serve slowly on the plate.
15. Finished picture.
16. Finished picture.
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