1. Boneless chicken leg, marinate with black pepper, salt, soy sauce, sugar and oil for 30 minutes.

2. Put the sweet potato into the pot, add water to cook, peel, press the sweet potato meat into a paste, add the whipped cream, butter and sugar and mix well.

3. Peel the broccoli stem, cut it into long strips, and blanch it with clear water for use. Broccoli stems are left over when broccoli is made. Don't waste them. They are used as side dishes.

4. Heat the pot, put the oil, and put the pickled chicken skin into the pot face down. When both sides are fried to golden brown and the chicken can be easily inserted with chopsticks, it means that the chicken chops have been fried.

5. Take out the chicken chops and put them on a plate with broccoli stalks and sweet potato paste. Add some soy sauce, black pepper and sugar to the juice in the pot, drain the juice with cornstarch and pour it on the chicken chops.