Preparation steps

1. Mix the seasonings, heat, and cook until thickened. When about 2/3 of the amount is left, the juice is finished.

2. Remove the excess skin and fat from the chicken [1] and trim the tendons with a knife to prevent the meat from shrinking when heated; cut off the stems of the mushrooms, wash the green peppers and red bell peppers and cut them into pieces Standby.

3. Sprinkle the chicken with a little salt and marinate it for 10 minutes, then wash it with wine (1:5) to remove the fishy smell, drain the water, and dip a little sauce on both sides for color.

4. Put a little salad oil in the pot, turn to low heat and fry both sides until golden brown, then remove from the pot, add mushrooms, green peppers, and red bell peppers and stir-fry.

5. Add the chicken legs into the pan and continue to fry until cooked. Add the sauce and fry until the juice is reduced.

6. After the chicken is out of the pot, cut it into bite-sized pieces with a knife, pour sauce on the surface, sprinkle with sansho pepper and sesame seeds, and top with vegetables to create a delicious teriyaki chicken.