1. Wash the chicken leg and cut it into small pieces of 2-3cm, put it in a bowl, add 1 tablespoon cooking wine, 1 teaspoon salt and 2 tablespoons water starch, mix well, marinate for 20 minutes, slice 1 small piece of ginger and 3 cloves of garlic respectively, and cut shallots into 2cm pieces for later use.
2. Dry or boil the wok, pour 300 ml of vegetable oil and heat it to 50% to 60% heat.
3. Leave some base oil in the pot, heat it, add dried peppers, stir-fry until it turns red, then add peppers, stir-fry together, then pour in our cooked diced chicken, and then add appropriate amount of materials, cooking wine, salt, monosodium glutamate, pepper, vinegar and sugar, and roll evenly together.
4. Pick out the bones of the chicken leg and cut them into pieces, then put them in a clean bowl, sprinkle some pepper, cooking wine and corn starch, and pick them up and marinate them for twenty or thirty minutes.
5. Clean the pan and burn the oil. When the oil is 60% to 70% hot, throw the chicken in and fry it, then take it out to control the oil.
6. Find a clean small bowl, pour vinegar and salt into it, then pour a little boiling water, and start stirring evenly to melt the salt.
7. Burn the oil again in a small pot. When the oil is hot, throw the chicken pieces in and fry until golden brown.
8. Cook cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar and vinegar, cook fresh soup, and stir-fry until the diced chicken becomes soft. When the juice is dry, dismount and stir the onions evenly before serving.