2. Cut the chicken leg into small pieces, put it in a bowl, add cooking wine, salt and dried starch, mix well and marinate for about 20 minutes.

3. Wash red pepper and persimmon pepper and cut into small pieces for later use. Chop onion, ginger and garlic into powder for later use.

4. Take a small bowl, add chopped green onion, Jiang Mo, minced garlic, soy sauce, chicken essence, salt, sugar and water, and stir well to make a sauce.

5. Heat the wok with a little oil, add a little sesame oil, add chicken essence and stir-fry until it changes color.

6. Add red pepper and Hangzhou pepper and stir fry.

8. Pour in the sauce and stir fry.

9. Pour in water starch to thicken.

10. Sprinkle with white sesame seeds and stir well to serve.