2. Wash the chicken leg and chop it into 2-3cm pieces, put it in a bowl, add 1 tablespoon cooking wine, 1 tablespoon salt and 2 tablespoons water starch, mix well and marinate for 20 minutes. 1 piece ginger and 3 cloves garlic are sliced separately, onion is cut into 2cm pieces for later use, and 20 dried peppers are cut into small pieces for later use.

3. Dry or boil the wok, pour in 300ml vegetable oil, and heat it to 50% to 60% heat (put the chopsticks in the oil, and look at the surface of the oil carefully, the bubbles around the chopsticks become dense, but there is no noise, and the smoke rises slightly).

4. Add chicken pieces and fry for 3 minutes. Turn off the fire after frying until golden brown, and take out the dry oil (the initial frying oil temperature should not be too high, otherwise the fried chicken pieces will be uneven in color and inconsistent in maturity. But too low oil temperature is also unfavorable, because too low oil temperature will make the water in the chicken pieces leach out too much, making the texture of the dishes dry and hard, and the heat of 50% to 60% is just right)

5. Fire, then burn the oil pan to 70% heat (chopsticks are put into the oil, there are a lot of bubbles around, and there is a crackling sound, and smoke is emitted directly), and then fry the pan with fire for 2 minutes (when frying again, the oil temperature must not be lower than the first time, otherwise the chicken pieces will absorb a lot of oil, making it greasy and powerful, so that it is tender outside).

6. Turn off the fire until the surface is golden and the meat is more crisp. Take out the dry oil for later use.

7. Leave the bottom oil in the pot, heat it with high fire, add the ginger and garlic slices and stir fry, then add the chopped pepper segments and pepper to stir fry to give a spicy taste (stir fry the pepper and pepper with low fire, which can not only prevent the paste from deteriorating, but also better stir fry the fragrance).

8. Add the fried chicken pieces and stir fry, and finally add the fried peanuts.

9. Add 1/2 teaspoons of salt, 1/2 teaspoons of chicken essence, 1/2 teaspoons of sugar and shallots, and stir well.