1. Cut the chicken legs into pieces, blanch the bleeding with cold water
2. Soak the dried bamboo shoots and cut into sections
3. Add vegetable oil to the pot, add the chicken legs and fry until the color changes
4. Add sliced green onion, ginger, star anise, bay leaves and pepper and stir fry until fragrant
5. Add cooking wine, oyster sauce, light soy sauce, dark soy sauce and sugar, stir and stir evenly
6. Add dried bamboo shoots and stir-fry
7. Add appropriate amount of water, bring to a boil and turn to medium-low heat for about 30 minutes until the soup is thick
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