1

All the ingredients are ready.

2

Wash the chicken leg and carefully cut the chicken from the bone. Then cut the chicken into pieces the size of broad beans and chop the bones into small pieces. Add 1 spoonful of cooking wine, 1 spoonful of light soy sauce, a few drops of sesame oil, 1 spoonful of semi-starch, a small amount of black pepper, size and marinate 15 minutes.

three

Cut the red pepper into rings, slice the garlic, cut the green onion into small pieces, heat the wok to add oil, add the red pepper, garlic, green onion and ginger slices and stir-fry until fragrant.

four

Stir-fry the marinated chicken in a pot for about 2 minutes.

five

When the chicken is dry and white, add 1 spoon oyster sauce, half a spoon of salt, and add half a bowl of broth to boil, and turn to medium heat for about 5 minutes.

six

While stewing the chicken, add a small amount of cooking oil to the rice, put it in the microwave oven for half a minute, take it out, knead it into a ball and put it in a fresh-keeping bag.

seven

Roll it into a thin piece with a rolling pin.

eight

Then tear open the fresh-keeping bag and cut it into small pieces with a knife.

nine

Put the braised chicken pieces into an insulated container, wash the pot, add oil and heat it. When the oil temperature is 70% hot (chopsticks are put in, and bubbles immediately), add rice slices and fry them.

10

Deep-fry until golden brown on both sides, and then serve.

1 1

Then pour the braised chicken on the rice crust, and you can hear the sizzling sound, so you can eat it while it is hot.

12

Soak the zongzi leaves in boiling water for 2 minutes, then take them out, wrap them into a round triangle, and then put the dishes on.