Ingredients: 2 chicken legs.

Accessories: cooked peanuts 1 bag, appropriate amount of black pepper, appropriate amount of minced garlic, soy sauce 1 spoon, 2 tablespoons of balsamic vinegar, 3 tablespoons of white sugar, appropriate amount of pepper, Chinese cabbage 1, lemon 1, cucumber 1, and pepper 4-5.

Steps:

1. Cut Chinese cabbage and cucumber into shreds and soak them in ice water for later use.

2. First remove the bones of the chicken leg, and then cut several knives in the vertical direction of the chicken leg fiber to prevent the chicken from shrinking too small when frying.

3. Without oil, fry the chicken legs directly in the pot with the chicken skin facing down. After frying the chicken oil, turn off the heat and fry until it is done. Sprinkle salt and black pepper on the chicken legs when they are half cooked.

4. In the process of frying chicken legs, cover the pot cover, so that the heat will cook faster, but be careful not to cover it completely to prevent water vapor from dripping into the pot to fry oil.

5. Put the chopped pepper, minced garlic, coriander and onion into a crystal bowl, then add one spoonful of soy sauce, two spoonfuls of vinegar, three spoonfuls of sesame oil, two spoonfuls of sugar and lemon juice and stir well.

6. Spread the chilled cabbage and cucumber, then cut the chicken chops into small pieces and spread them on the cabbage.

7. Put the sauce sauce on the chicken chops, sprinkle with cooked peanuts and pepper, and you're done.