ingredients: chicken legs (chicken wings are also acceptable), seafood assorted

ingredients: Sichuan pepper, onion, ginger, garlic, soy sauce, and carved wine (white wine is also acceptable)

Practice:

1. Heat the oil in a hot pan until it is 6% to 7% hot, add Sichuan pepper, stir-fry the chicken pieces and the chicken becomes discolored.

2. Add the seafood mixture, soy sauce and carved wine, stir fry, add salt and half a bowl of water, bring to a boil, then turn to medium heat and simmer;

3. finally, collect the juice with high fire, add a little sugar, pepper and monosodium glutamate, and take it out of the pot.