1. Prepare the drumstick
2. Remove the bones of the lute leg and cut into small pieces, add a spoonful of cooking wine, a spoonful of light soy sauce, and a spoonful of starch, mix well and marinate for ten minutes.
3. Then prepare the sauce (one spoon of cooking wine, two spoons of light soy sauce, one spoon of oyster sauce, half a spoon of dark soy sauce, half a spoon of sugar, a little salt, half a spoon of black pepper, half a bowl of water and mix well)
4. Put a little oil on the chicken, stir fry and change color, then serve
5. Add diced potatoes and stir fry until browned
6. Add chicken, ginger and minced garlic and stir fry for a while
7. Pour the sauce
8. Cook until the soup is thick and sprinkle with chopped green onion.
