1. Material: boneless chicken legs, 6 bamboo shoots, 6 ginger shoots, 6 garlic cloves, half pepper, nine-story tower 1 small bowl, sesame oil 1 tablespoon, rice wine 1 tablespoon, salt 1/2 tablespoons.

2. Cut the chicken leg meat into palatable size, add the marinade and grab it evenly.

3. After the water bamboo is shelled, it is cut into hob blocks, the garlic is sliced or slightly flattened, the pepper is shredded or placed obliquely, washed and drained, and three cups of sauce are mixed well.

4. Add 1 tbsp sesame oil to the hot pot, stir-fry the ginger slices until they are slightly coiled, and then add the garlic and stir-fry.

5. Stir-fry the chicken until the surface becomes discolored after taking out the pot. You can add water bamboo and stir-fry together.

6. Pour three cups of sauce from the pot, stir fry, cover the pot and stew for 2-3 minutes, so that the water bamboo can be cooked quickly.

7. Open the lid, turn to medium heat, air the sauce to about 1/2, add the nine-story tower and pepper and stir fry.