step

1, 6 pipa legs are washed, cut into small pieces, blanched in a cold water pot, and fished out for later use.

2. Heat the pan, pour in 8 tablespoons of linseed oil, add 10 slices of ginger and 5 cloves of garlic and saute.

3. Pour the blanched chicken legs into the pot, add 8 tablespoons of Taiwan Province rice wine, 8 tablespoons of light soy sauce and 2 tablespoons of rock sugar, and simmer for 3 minutes after the fire is boiled.

4. Add appropriate amount of green pepper, red pepper and onion, stir-fry evenly, and collect the juice on low heat.

5. When the soup is almost collected, put it into the nine-story tower, cover the lid and simmer for 1 minute.

6, open the lid, pour a little sesame oil, pan and plate, and finish three cups of chicken on the table.