1. Soak the dried daylily in very warm water for about 30 minutes, wash it two to three times, squeeze out the water, and then cut the daylily into 3-4 sections and set aside.

2 .Wash the chicken legs and cut them into three-centimeter square pieces. Add salt and half of the cooking wine to make the chicken legs flavorful, then add dry starch, mix well, and marinate for about 30 minutes.

3. Put oil in the pot. When the oil is hot, add the chicken. Fry over low heat for about 5 minutes until the water in the chicken evaporates and the surface is slightly yellow. Remove and drain the oil. 3. Heat the oil in the pot over medium heat until it is 80% hot. Add the chicken again and fry over high heat for another 1-2 minutes until the surface of the chicken pieces becomes golden.

4. Leave the oil in the pot, add shredded ginger, garlic slices and Sichuan peppercorns and stir-fry until fragrant, then add dried chili and stir-fry until fragrant, then pour in the chicken. Add the other half of the cooking wine, stir-fry evenly, then add salt, white pepper, vinegar, pour in the broth and stir-fry until the soup evaporates.

5. Pour in the cut day lily.