material

6 chicken legs, 6 peppers, 1 handful of millet pepper (optional), 3 shallots, 3 parsley, 1 small ginger, seasoning: 2 tablespoons of rattan pepper oil, 1/2 tablespoons of sesame oil, 2 tablespoons of red pepper, 2 tablespoons of light soy sauce, 1.

working methods

1. Wash pepper and millet pepper, remove pedicels and cut into rings; Take 1 spring onion and cut it into powder; Cut coriander into small pieces; Slice ginger for later use.

2. Put the washed drumsticks, ginger slices and 2 shallots into the pot, and pour a proper amount of water, not all the materials. Cover the lid, bring it to a boil, skim off the floating foam on the surface with a spoon, then cover the lid and cook for 5 minutes on medium heat. Don't open it after the flameout, still cover it and stew 10 minutes.

3. 10 minutes later, take out the chicken legs and soak them in ice water. When the temperature is completely lowered, take out the chopped pieces and put them in a big bowl.

4. Put rattan pepper oil, sesame oil, red pepper, soy sauce, salt, monosodium glutamate, sugar and chopped green pepper into a bowl with several slices, and then mix well.

5. Finally, pour chopped green onion and coriander and mix well to serve.