Ingredients: chicken legs. Accessories: one spoon of salt, one spoon of oil, one spoon of mature vinegar, cooking wine, etc. Prepare ingredients, rice peppers, green onions, Sichuan peppercorns, etc. Blanch the chicken pieces in water to remove the fishy smell and set aside. Heat the oil in the pan until fragrant, add the chicken pieces and stir-fry. Add soy sauce for color, cooking wine to remove the fishy smell, and vinegar for seasoning. Stir-fry over low heat, add oil and water and continue to stir-fry. When the chicken changes color, simmer for a few minutes and add salt.

The main ingredients for fried chicken legs: one chicken leg. Accessories: one spoonful of vegetable oil, appropriate amount of cooking wine, one spoonful of mature vinegar, appropriate amount of soy sauce, one rice pepper, appropriate amount of green onions, one spoonful of salt, appropriate amount of Sichuan peppercorns.

1. Clean up the remaining debris, fluff, etc., and chop into small pieces for later use.

2. Prepare the ingredients for cooking, such as rice peppers, green onions, Sichuan peppercorns, etc. Blanch the chicken pieces in water to remove the fishy smell, take them out and set aside.

3. Heat oil in the pan until fragrant. Add the blanched chicken pieces to the pan and stir-fry.

4. Add soy sauce for color, cooking wine to remove fishiness, and vinegar for seasoning.

5. Stir-fry constantly, do not turn on high heat. If it becomes oily, add a little water and continue to stir-fry.

6. Stir-fry until the chicken changes color and is almost cooked, so do not cut the chicken pieces too big. After simmering for a few minutes, add salt.