2. Wash the chicken legs and remove the bones.

3. Cut the chicken leg meat into small pieces, put it in a bowl, add cooking wine, salt and dried starch, mix well and marinate for about 20 minutes.

4. Wash and cut red pepper and bell pepper into small pieces for later use, and cut onion, ginger and garlic into powder for later use.

5. Take a small bowl, add chopped green onion, Jiang Mo, minced garlic, soy sauce, chicken essence, salt, sugar and water, and stir well to make a sauce.

6, put a little oil in the wok to heat up, add a little sesame oil, add chicken and stir fry until it changes color.

7. Add red pepper and Hangzhou pepper and stir fry.

8. Pour in the sauce and stir fry.

9, stir fry evenly.

10, pour water starch to thicken.

1 1, sprinkle white sesame seeds.

12, stir well and serve.

1 Cut the fresh chicken into small pieces and marinate it with cooking wine and salt for about ten minutes.

2 Slice ginger and garlic, and slice onion for later use.

3 pepper fennel

4 shredded dried peppers, green peppers

5. Leave the bottom oil in the pot, heat it with high fire, add ginger and garlic slices and stir-fry until fragrant, then add pepper and pepper, stir-fry until spicy, then add chicken pieces and stir-fry, and finally sprinkle with salt, chicken essence, sugar and onion pieces and stir-fry evenly.

One Sanhuang chicken, enough dried pepper, pepper, garlic, Jiang Mo, chopped green onion, sugar, salt, cooking wine, chicken essence, cooked sesame seeds and oil.

Exercise:

1, marinate the chicken pieces with salt and cooking wine for a while, and add enough salt.

2. Cut the dried pepper into small pieces, pour enough oil into the pot, add pepper and pepper, and filter out the pepper and pepper after fragrance.

3. Fry the chicken pieces in hot oil until both sides are golden and the skin is crisp.

4, leave a little oil, add onion, ginger and garlic to saute, add chicken pieces and peppers to stir fry, add sugar and chicken essence, and take out the pot.