Steps for making Double Pepper Chicken Noodles that are numb to the bone: 1. Remove the bones from the chicken legs.

2. Cut the chicken legs into small pieces.

3. Mix 10g of light soy sauce, 5g of cooking wine, 2g of salt, 2g of sugar, and 1g of white pepper and marinate for 20 minutes to adjust the base flavor.

4. Cut red and green peppers into small pieces, about 1 cm.

5. When the water boils, add the dried scallop noodles, cook for 2 minutes, take out immediately, and spread properly.

Heat the pan with cold oil, add all green and red peppercorns, and fry over low heat until they become peppercorn oil.

6. Use fried peppercorn oil to sauté the ginger slices until fragrant, add the chicken pieces and stir-fry over high heat until the chicken pieces are fully cooked and the chicken skin is slightly browned.

7. Pour in 2 sprigs of green pepper and red and green pepper segments, 5g of light soy sauce, 5g of dark soy sauce, and 5g of oyster sauce and continue stir-frying.

8. When the green and red pepper segments are 9 mature, turn off the heat, pour the cooked noodles into the pot, and mix evenly with the chicken pieces.