1. Chop the chicken legs into pieces and cut into pieces with a potato hob.
2. Put the chicken legs in a pot under cold water, pour slices of ginger, green onion, blanch the water to remove the blood foam, remove the blood foam.
3. Fry the chicken legs when the oil is 70% hot, and fry until golden on both sides.
4. Pour in the minced garlic and stir fragrant, cooking wine, light soy sauce, and Korean hot sauce.
5. Pour in an appropriate amount of water, add potatoes, and simmer over medium heat until the soup thickens.
