1. Chop the chicken legs into small pieces, wash in a pot under cold water and boil, and then wash off the blood foam with warm water.
2. Prepare green onion, sliced ginger, hot pepper, and Pixian watercress.
3. Put half a teaspoon of sugar in a hot pan with cold oil, the sugar has just been frothed, add green onions, ginger, and chili until fragrant, pour in chicken pieces and stir fry.
4. After the chicken nuggets are fried and change color, put the bean paste in the middle and add the cooking wine. (At this time, adding cooking wine can not only remove the fishy chicken nuggets, but also remove the beany taste of the bean paste)
5. Add water when it's about to fry, with more water, simmer for half an hour, add a little salt (the watercress is already very salty) and MSG, turn off the heat.
6. Prepare small rapeseed, minced garlic seedlings, coriander, boil the noodles, the noodles are almost ready, now the rapeseed, remove them together.
7. Put the chicken nuggets out of the pot for soup, sprinkle with garlic sprouts and coriander, and serve with two small cold dishes. The taste is super!
