1.Cut the chicken legs into small piecesMarinate with rice wine, black pepper powder, and oyster sauce

.2. Clean the mushrooms and xiang gu

.3. Make a cross cut on the cap of the xiang gu.4. Cut the large onion into strips and garlic into slices, set aside.6. Heat oil in a wok until hot, then add onions and garlic to stir-fry for fragrance.7. Add the chicken pieces and stir-fry until they change color

.8. Add sweet bean sauce,

soy sauce

and granulated sugar, stir well

.9. Pour in the mushrooms and xiang gu and stir-fry evenly, then add an appropriate amount of water

.10. Boil over low heat.11. Slowly simmer until the soup thickens.12. Stop when the soup is thickened

.Tips.1. Since the chicken pieces have been marinated and then added with soy sauce and sweet bean sauce in cooking, there is enough saltiness, so no need to add more salt..2. You can add a bit more water, and after it's done, leave some soup to pour over

rice

for the best taste!