Main ingredients:

　　Chicken legs2 pieces

Marinade: Salt, cooking wineRice wine, soy sauce

Seasonings: Green onions, ginger, garlicDark soy sauce, light soy sauceRed grape wine, oyster saucehoney(At this point, you can also prepare the main dish)Fry green onions, ginger, and garlic in a heated wok.Place marinated chicken legs into the pot with skin side down; fry over medium heat until both sides are golden brown.Remove green onions, ginger, and garlic, then add seasoning sauce to the pot with the chicken legs. Simmer for 3 minutes on low heat to absorb flavors.

Take cooked chicken legs out and cut into pieces, arrange on a plate.

Pour honey into the remaining sauce in the wok, stir continuously until thickened and large bubbles form, then drizzle over the chicken legs.

Prepare the seasoning, slice the scallions, ginger, and garlic.Place aged soy sauce, light soy sauce, red wine, and oyster sauce in a bowl.honey to the side for later use.(You can also prepare the main dish at this time)

Heat a wok, add vegetable oil, and fry the scallions, ginger, and garlic until fragrant.

Place the marinated chicken legs in the pot, skin-side down, and fry on medium heat until both sides are golden brown.

After the chicken legs are cooked, remove the scallions, ginger, and garlic, then add the seasoning sauce to the pot with the chicken legs and simmer over low to medium heat for 3 minutes to allow it to absorb the flavors.

Remove the seasoned chicken legs, cut them into pieces, and arrange them on a plate.

Add the honey to the remaining sauce in the pot, continue cooking while constantly stirring until it thickens and forms large bubbles, then pour it over the chicken legs.