Two chicken legs, one green and red pepper, 4 tsps of salt 1/,pepper 1, 1 tsp of cornmeal, chopped green onion, garlic slices, 1 tsp of soy sauce, 2 tsps of soy sauce, rice vinegar 1 tsp, sugar1tsp, monosodium glutamate.

method of work

Remove the bone from the chicken leg, cut it into 2cm square pieces, clean it, grab it evenly with salt, pepper and cornstarch, finally add a proper amount of oil, grab it evenly and marinate it for 20min. Wash the green and red peppers separately and cut them into small hob pieces.

2. Heat the oil pan to 60% heat, turn to low heat, add chicken, fry for one or two minutes until cooked, turn to high heat, fry until the surface is slightly browned, remove and use kitchen paper to absorb oil for later use.

3. Add a proper amount of oil to the wok, heat it, saute chopped green onion and garlic, add green pepper, stir-fry until raw, add chicken, stir-fry with soy sauce, stir-fry evenly, and finally, add rice vinegar and sugar, stir-fry evenly, and turn off the heat.

4. Add a little monosodium glutamate, stir well and take out.

material

430g of chicken leg meat, 3 green peppers, 2 teaspoons of salt, 3 teaspoons of light soy sauce, sugar 1 teaspoon, sesame oil 1 teaspoon, raw flour 1 spoon, cooking wine 1 spoon, Laoganma Chili powder 1 spoon (optional).

method of work

1. Cut the chicken into small pieces, and then marinate with salt, light soy sauce, sugar, sesame oil, cornmeal and cooking wine 15 minutes or so. Seed the green pepper and cut it into pieces.

2. Half the oil and half the minced garlic under the fire. After sauté ing the minced garlic, add the chicken and stir-fry until it is ripe.

3. Saute the remaining oil and minced garlic in the pot, then add the green pepper pieces and stir-fry until the green pepper turns dark and starts to soften. Add chicken and stir-fry. If you like it a little spicy, you can sprinkle Laoganma pepper and fry it. After frying the green pepper and chicken, sprinkle some salt to taste.