Method 1: Prepare all ingredients.

2. Wash the chicken legs and remove the bones.

3. Cut the chicken legs into small pieces, put them in a bowl, add cooking wine, salt, and dry starch, mix well, and marinate for about 20 minutes.

4. Wash the red pepper and capsicum and cut into small pieces and set aside. Cut the onion, ginger and garlic into mince and set aside.

5. Take a small bowl, add chopped green onion, minced ginger, minced garlic, soy sauce, chicken essence, salt, sugar and water, mix well to make a sauce.

6. Heat a little oil in the wok, add a little sesame oil, add the chicken and fry until it changes color.

7. Add red pepper and capsicum and stir-fry.

8. Pour in the sauce and stir-fry over high heat.

9. Stir fry evenly.

10. Pour in water starch to thicken.

11. Sprinkle white sesame seeds.

12. Stir well and serve.

[1] Method 2: 1. Cut the fresh chicken into small pieces and marinate it with cooking wine and salt for about ten minutes. 2. Slice ginger and garlic, and slice the green onions for later use. 3. Sichuan peppercorns, aniseed, 4. shredded dried chili peppers, and 5. green chili peppers. Leave the base oil in the pot.

, heat over high heat, add ginger and garlic slices and sauté until fragrant, then add chili segments and Sichuan peppercorns, stir-fry over low heat until spicy aroma comes out, then add chicken pieces and stir-fry, finally add salt, chicken essence, white sugar and green onion segments and stir-fry

Just stir it up evenly.

Note: You need to add enough salt at one time when marinating the chicken pieces. Otherwise, if you wait until the chicken is fried and then sprinkle it with salt, it will just stick to the surface and lose the flavor at all.