Cooking Steps

1. 

   Step1:Cut the chicken leg meat into small pieces and put it into the pot. Add water to the meat. Add ginger slices, cooking wine and fire. Five minutes after boiling, skim off the froth and drain the meat.

2. 

   Step2:Put two spoonfuls of Pixian Douban sauce in the chicken. Add some ginger powder, rattan pepper, prickly ash, soy sauce, salt and sugar.

3. 

   Step3:Mix the seasoning well. Let it stand for 20 minutes. Let the meat taste good.

4. 

   Step4:Wash the peppers. Cut them into oblique pieces (remember to wear gloves. Otherwise, they will be very hot after cutting). Cut the garlic into pieces for use.

5. 

   Step5:Hot pot cold oil. When the oil is 80% hot, medium heat. Add the dried pepper section and two star anise. Stir fry.

6. 

   Step6:Turn on the fire and put in the mixed chicken. Stir fry it with the sauce.

7. 

   Step7:Stir fry until the chicken is a little sticky. Put in the pepper section and continue to stir fry.

8. 

   Step8:When the sharp pepper appears tiger skin , put in the minced garlic, stir fry it for a few times, add some chicken essence to taste, and you can get out of the pot.

9. 

   Step9:If you're afraid of spicy babies, don't put dry red peppers on them. Cut down on sharp peppers. They look good