1. Wash and chop the chicken legs into small pieces to control the moisture.

2. Add light soy sauce, salt, sugar, cooking wine, star anise, starch, and cooking oil and marinate for 20 minutes.

3. Cut the peppers into sections and spray some water with a watering can to keep them moist.

4. Sprinkle some starch on the peppers.

5. Prepare peanuts, onions, ginger, garlic, and pepper.

6. Heat the pan with cold oil, pour in an appropriate amount of oil, and slowly add the marinated chicken pieces when the oil is 80% hot.

7. Fry over medium heat until golden brown and remove to control oil.

8. Then fry the peanuts on low heat for 2-3 minutes.

9. Fry until golden brown, remove and set aside.

10. Fry the chili that you just mixed and take it out. Do not fry it too much, but fry it until it is crispy. Take it out as soon as it changes color.

11. Remove the fried peppers and set aside.

12. Turn the heat back on and fry the chicken again. Don’t fry it too much and take it out.

13. Leave a little oil in the pot, add pepper and stir-fry until fragrant, then add onion, ginger and garlic and stir-fry until fragrant.

14. At this time, add chicken, pepper, and peanuts and stir-fry for two minutes. Add a little salt and pepper and take it out of the pot.