1: Wash and chop the bought chicken leg meat, add salt, cooking wine, a little honey, a little soy sauce (just to fry it golden brown) and an egg (to taste better), and marinate for 30 minutes.

2. Cut garlic and ginger into pieces, onion into pieces, red pepper into pieces, green pepper into pieces, and dry red pepper into small pieces. Wash and drain with clear water (here's a tip, have you ever thought about whether the dried pepper needs cleaning? Have you ever experienced that dried peppers turn to paste in an instant, no matter how small the fire is? In fact, because dried peppers are easy to turn gray in a dry place for a long time, dust may enter the pepper tube, so it should be cleaned. The key is that this washing will always make the dried peppers look red in the pot.

3. Prepare a small bowl of seasoning (salt, chicken essence, cooking wine, oil consumption, black pepper, sugar, water).

4. Prepare side dishes (this depends on personal preference and material selection). The materials I prepared are as follows.

Everything is ready, now pick up your love pot and preheat it! ! ! ! . ^

5: There is oil in the pot (Sichuan food, you know, it must be a lot of oil, because chicken pieces are fried! ) ps: If there is a lot of meat, stir fry a few times until the chicken pieces turn yellow and shrink, forcing out the fat in the chicken.

6: Take out the chicken pieces and put them aside. Pour the oil out of the pot and leave some oil in the pot.

7: First pour in onion, ginger and garlic, then pour in all kinds of peppers, star anise, pepper, fennel and cumin, stir fry together, turn to medium heat, and pour in Pixian bean paste and stir fry.

8: When all kinds of scents are emitted in the pot instantly, pour the chicken into the wok, and then pour your side dishes into the wok in turn.

9: Remember the seasoning prepared before? Okay, pour it in! ! !

10: if you happen to have a bottle of beer at home at this time ~ Goode ~! That's a work of art. Pour some beer in to add flavor.

1 1: There will be some water in the pot slowly, because the side dish water has already flowed out. Turn on a small fire and stir-fry slowly until the juice is collected.

12: Sprinkle salt when the juice is almost harvested (my mother taught me to put salt at the end of cooking, and students who know the reason can leave a message to tell me ~ thank you in advance ~ ~), sprinkle a little sugar and drop a few drops of balsamic vinegar. In order to enhance the fragrance, it is better to squeeze two drops of lemon juice if there is lemon.

13: Turn off the fire and load the plate. Sprinkle some chopped green onion. Children who like coriander can also sprinkle some. Friends who have white sesame seeds at home can fry some on it. Delicious and beautiful! Many people think that the fresh chopped green onion and coriander sprinkled at last are for ornament. Of course, it's not just that. More importantly, don't you think it will make hot dishes have a fresh fragrance? )

All right, prepare a bowl of white rice and start. ..........