Preparation materials: one chicken leg, three peppers, one onion, ginger and garlic, one coriander, one tablespoon of pepper, a little star anise, a little cinnamon, salt 1 tablespoon, cooking wine 1 tablespoon and sesame seeds.

1. Slice onion, garlic and ginger, cinnamon star anise for standby, pepper and coriander, as shown in the following figure.

Second, hot water in the pot (water overflows the chicken leg), add onion, garlic, ginger, cinnamon and star anise, add the chicken leg after boiling, and pour a spoonful of cooking wine and a spoonful of salt on the chicken leg.

3. Cook in a saucepan for 5- 10 minutes, then pick up the chicken legs and put them in a bowl covered with coriander, leaving a spoonful of chicken soup in the bowl for later use.

Fourth, tear the chicken into strips, as shown below.

Five, hot pot cold oil, add pepper, stir fry on low heat, add pepper, stir fry evenly, and pick up pepper oil.

6. Add a spoonful of soy sauce, a spoonful of salt, a little white pepper and sesame seeds to the pepper oil, and pour in the chicken soup just left.

Seven, pour the seasoning into the shredded chicken and mix well, so that the hand-torn pepper chicken is ready.