1. Wash the rice and add an appropriate amount of water to soak for 2 hours
2. 1 chicken leg is boneless, the other chicken legs are cut twice, cold water is poured into the pot and the bleeding is blanched
3. Add 1 tablespoon of vegetable oil to the pot, add the chicken legs and fry until golden on both sides
4. Add scallions, ginger slices and garlic diced and sauté until fragrant
5. Add cooking wine, 2 tablespoons of soy sauce and soy sauce and stir fry evenly, add appropriate amount of water to boil and turn to medium-to-low heat for 30 minutes, then collect the juice on high heat
6. Sausage slices
7. Brush the oil in a small iron pan, add rice and water without one knuckle of the middle finger to boil and turn to a low heat
8. Boil until the rice soup is almost dry, put in the sausage
9. Place the diced chicken legs
10. Beat in the eggs, cook until the desired egg maturity, turn off the heat, put in the boiled lettuce leaves, sprinkle cooked white sesame seeds, and pour in 1 spoon of soy sauce.
