Today, the most exciting appetizer in this dish is Sichuan pickled cabbage with hot chicken. It can neutralize the greasy feeling of meat dishes by adding Sichuan pickled cabbage. At last, the chives before leaving the pot can make the finishing point, making the hot appetizer more refreshing


5 chicken legs
100g Sichuan sauerkraut
2 tbsp bean paste
30g pickled pepper
4 cloved minced garlic
3 dry red peppers
A chive
5g pepper granules


Step 1
Prepare the ingredients

Step 2
Wash the chicken and chop it into small pieces. Cut the pickle into small pieces.

Step 3
Soak the vermicelli in cold water for 2 hours

Step 4
Pour a little salad oil into the bottom of the pan, add Pixian bean paste and pickled pepper, and stir until fragrant

Step 5
Then add the dried red pepper, garlic and pepper, stir fry for a while,

Step 6
Stir fry out the red oil, add the sauerkraut and continue to stir for 3-4 minutes to fully fry out the flavor of sauerkraut

Step 7
Next, pour in the chicken and stir fry the juice to change color

Step 8
Add the soaked vermicelli, pour in 250ml water and simmer for about 15 minutes,

Step 9
When the soup is full-bodied, pour a little sesame oil and add a little chopped chives before leaving the pot