1. Cut the chicken legs with a knife on both sides, boil water, add ginger slices and cooking wine, pour in the chicken legs and blanch them, boil for 2-3 minutes, remove the cold water, rinse off the foam and drain for later use.
2. Put the oil in the pan, pour the rock sugar and fry the sugar color.
3. Stir fry until the rock sugar is caramelized and bubbling.
4. Pour in the chicken drumsticks and stir fry for color, add star anise cinnamon and fry until fragrant, pour in some dark soy sauce and stir fry evenly.
5. Pour in a can of 82 years old beer.
6. Pour in the potato pieces after boiling over high heat.
7. Add salt, boil again, cover and turn to low heat and simmer for about 15 minutes.
8. Pour in wild bamboo shoots (the wild bamboo shoots in plastic packaging are easy to cook), and continue to simmer for 15 minutes.
9. Collect the juice on a high heat before it is out of the pot and sprinkle it with chopped green onions. All the ingredients are very tasty and delicious.
Tips:The chicken legs should be cut with a knife, which is easy to taste and is easy to be cooked; if you use fresh bamboo shoots, you need to cook for a longer time; beer can cover the ingredients, not a lot, too much juice in the later stage; the side dishes can be replaced with your favorite.
