material

Three to four chicken legs, two carrots, 1 spring onion, 3 slices of ginger, 3 cloves of garlic, a spoonful of Pixian bean paste, a handful of peppers, 4 dried peppers and a little parsley.

working methods

1. Cut the chicken leg into pieces (not boneless), cut the carrot into hob pieces, cut the onion into 4cm sections, slice the ginger, beat the garlic with a knife, and pull the dried pepper in half.

2. Add cooking wine and two spoonfuls of soy sauce to the chicken leg and marinate for fifteen minutes.

3. Add oil to the pot, heat the onion, ginger, garlic, pepper and dried pepper to 4% maturity, add Pixian bean paste after half a minute of low heat, and fry for another minute.

4. Change to medium heat, pour in chicken legs, stir-fry until half done, add carrots, pour in water until submerged, cover the pot and cook for 20 minutes. During this period, pay attention to turn it over to avoid the ingredients at the bottom of the pot becoming mushy.

5. After the drumsticks and carrots become soft, collect the juice on the fire. Sprinkle with coriander and serve.

Note: Friends who like sweets can add three pieces of rock sugar in the third step, which will have a sweet and spicy taste.