1. Wash the drumsticks, remove the bones, and cut into large pieces
2. Add rice wine and stir well;
3. Marinate for about 15 minutes;
4. Before entering the pot, use kitchen paper or a sterile towel to dry the water;
5. Put the oyster sauce, soy sauce, light soy sauce, and rock sugar into a small bowl together, add boiling water, and mix thoroughly until the rock sugar is basically melted, and make a sauce for later use;
6. Slice ginger, pat the garlic loosely and cut into coarse pieces;
7. Raise the wok, heat the wok with cold oil, add 2 tablespoons of cooking oil, and stir-fry the ginger and garlic on low heat until the aroma comes out
8. With the skin facing down, put in the chicken thigh pieces and fry them over low heat to obtain oil;
9. Turn over and continue frying until both sides are slightly browned;
10. Add the sauce, turn to high heat, continue frying;
11. Collect until the soup is thick and evenly coated on the chicken;
12. Take it out of the pot and put it on the plate.
Tips:Add boiling water to the sauce to melt the rock sugar conveniently.
