1, material: two chicken legs, 500g green pepper, ten dried peppers, twenty peppers, one ginger, one garlic and two onions.

2. Seasoning: bean paste 15g, soy sauce 10ML, soy sauce 10ML, cooking wine 10ML, 3g salt, 3g sugar and 5g starch.

3. Wash the chicken legs, remove the bones and cut the meat into pieces. Wash the green pepper and cut it into sections, slice the ginger and garlic and slice the onion obliquely.

4. Add soy sauce, half cooking wine, soy sauce and starch to the chicken leg and marinate for more than one hour.

5. After the oil in the pot is heated to 70%, saute13 of the ginger slices, pour the chicken legs and fry until it is 80% cooked.

6. There is not enough oil in the pot. You can add more. After heating to 70%, add the bean paste and stir-fry the red oil over low heat.

7. At this time, add all ginger slices, garlic slices, dried peppers, peppers and shallots and stir-fry until fragrant.

8. Add the chicken leg meat and stir fry together, and cook the other half of the cooking wine and stir fry.

9, put down the green pepper, stir fry until the green pepper is cooked, then add salt and sugar and stir fry evenly.