Required ingredients

Two pipa legs, a onion knot, ginger slices, a handful of pepper, cooking wine, minced garlic, chopped green onion, salt, sugar, white sesame, dried Chili, soy sauce, balsamic vinegar and fried peanuts.

Practice steps

1. Put the pipa leg in two cold waters, add the onion knot, ginger slices, a handful of pepper and cooking wine, bring it to a boil with strong fire, skim off the floating foam, then cook it for 10 minute with medium fire, then pick it up and soak it in ice water for a few minutes, and chop the millet spicy. Prepare more garlic and chop it into minced garlic, and cut a few shallots into chopped green onion.

2. Put the soaked drumsticks in the food bag, beat them with a rolling pin several times, and then tear them into strips along the lines. This method is quick and simple. Add a teaspoon of salt, a teaspoon of sugar, a teaspoon of white sesame seeds and a teaspoon of dried peppers to the onion, ginger and garlic millet spicy bowl. Add a handful of pepper to the oil in the pot, boil out the fragrance of pepper, then take it out and pour the hot oil on the seasoning twice.

3. Then pour the evenly stirred seasoning into the chicken leg bowl, add two spoonfuls of soy sauce and one spoonful of vinegar, then add one spoonful of peeled cooked peanuts and a proper amount of coriander segments, and stir evenly, so that the cold chicken leg is made in one hand.