How to make chili sauce

Main ingredients

Dry red chili pepper

80g

Chicken legs

200g

Peanuts

80g

Accessories

Oil

100g

15g

Ginger

15g

Zanthoxylum bungeanum

1 teaspoon

Soy sauce

2 teaspoons

Cooking wine

3 teaspoons

White sugar

20g

Steps

1. Wash the chicken legs and remove the bones, peel off the skin and remove the fat.

2. Cut the chicken and chicken skin into pieces the size of your fingertips.

3. Marinate the chicken with cooking wine, soy sauce, and 1 teaspoon of refined salt for 30 minutes.

4. Put the peanuts in the oven, set the temperature to 150 degrees Celsius, and bake for about 15 minutes.

5. Remove the red skin from the roasted peanuts and set aside.

6. Wash the dried red peppers and remove the stems.

7. Put the dried red pepper into the food processor, tilt the food processor at a certain angle, and start the food processor to beat the pepper into coarse particles.

8. Beat the peppers into particles with larger pieces.

9. Pour oil into the wok, add ginger and Sichuan peppercorns and fry until fragrant, then take out the ginger and Sichuan peppercorns.

10. Pour the marinated chicken pieces into the oil pan and fry over low heat.

11. Fry until the chicken is slightly yellow in color and the meat is dry, then take it out.

12. Heat the oil in the pot and pour in a little crushed chili pepper. If the crushed chili pepper spreads slowly, it means the oil temperature is 50-60% hot and the temperature is appropriate.

13. Turn off the heat, add the chopped chili and stir-fry evenly.

14. Pour in peanuts, fried chicken pieces, add 2 teaspoons of refined salt and sugar and mix well.

15. Transfer to a clean bowl and soak.