Three chicken legs
30 grams of dry pepper section
8 grams of garlic slices
5 grams of ginger
15 grams of diced onion
10 grams of soy sauce
10 grams of cooking wine
2 grams of pepper
10 grams of green onion
5 grams of sugar
1 gram of salt
1 gram of pepper


Step 1
3 chicken legs, 30g dry pepper, 8g garlic slices, 5g ginger slices

Step 2
Boneless chicken soup, diced spare

Step 3
Pour in 1g salt, 1g pepper, 10g soy sauce, 10g cooking wine, 5g sugar and mix well

Step 4
After marinating for 10 minutes, pour in 30g of cornstarch

Step 5
Hold on to it

Step 6
Heat the oil to 7 ℃ and turn to low heat. Add diced chicken

Step 7
Use chopsticks to move back and forth to prevent adhesion

Step 8
Fry for about 3 minutes, turn golden, control oil and take out

Step 9
Pour 2G pepper and 30g dry pepper into the oil pan

Step 10
Stir fry until fragrant. Add 8g garlic slices, 5g ginger slices and 15g onion. Stir well

Step 11
Then pour in the diced chicken, turn the heat, stir fry a few times

Step 12
Stir fry evenly, turn off the heat, sprinkle 10g scallion, and serve