[Ingredients/Seasoning] 300g boneless chicken leg meat, appropriate amount of mushrooms, green peppers, red sweet peppers and mountain pepper powder, sesame sauce 1 00g, 50g sugar and 50g rice wine [production technology]1. Stir the seasoning evenly and heat it until it is thick. When the amount is about 2/3, the juice is cooked. 2. Remove excess skin and fat from chicken, and remove tendons and knives to prevent meat from shrinking when heated; Cut off the stems of mushrooms, clean green peppers and red sweet peppers and cut them into blocks for later use. 3. Sprinkle a little salt on the chicken and marinate it for 10 minute, then wash it with wine (1: 5) to remove the fishy smell. After draining, dye both sides with a little sauce. 4. Put a little salad oil in the pot, first fry the chicken with skin, turn to low heat and fry both sides until 7 ~ 8 minutes are cooked, add mushrooms, green peppers and red peppers and stir fry, then start the pot. 5. Return the chicken leg to the pot, continue to fry until golden on both sides, add the sauce, and fry until the juice is collected. 6. After the chicken is out of the pot, cut it into an edible size with a knife, pour sauce on the surface, sprinkle with pepper powder and sesame seeds, and add vegetables to make a delicious roast chicken.