1. First, we prepare three chicken legs, clean them, peel them first, and then remove the bones with a knife.

First cut the chicken leg into strips, then dice it and put it in a basin.

2. Then add a proper amount of salt, monosodium glutamate and thirteen incense, and grasp them evenly by hand. If it is too dry during catching, add a little water. Then add dry starch, then grab it evenly and marinate it for about 5 minutes.

Prepare an onion, slice it, and grasp it with your hands. Prepare a piece of green pepper and cut it into cubes. Prepare slices of onion, ginger and garlic for later use.

3. Pour the vegetable oil into the pot. When the oil temperature is 60% hot, pour in the prepared chicken and slide it until it changes color (if there is adhesion, break it up with a spoon). Remove and control the oil.

4. Leave the oil in the bottom of the pot, pour in the prepared onion, ginger and garlic and stir-fry until fragrant, then add the dried red pepper and stir-fry until fragrant, and then add the side dishes and stir well.

5. Turn on a small fire, add a proper amount of salt, sugar, monosodium glutamate, chicken essence and soy sauce, stir fry evenly, pour in the chicken leg meat, turn on the fire, add a little water, stir fry and melt the seasoning, and then take out the pot.

When buying chicken legs in the vegetable market, remember to let the seller's little sister cut them. Chicken legs are usually frozen, and you hardly want to buy fresh ones unless you buy a whole chicken. The pieces cut there are bigger. Remember to cut them into small pieces when you go home, because they are too big to cook easily and taste slow.

Now deal with the three green peppers you bought, clean them, remove the handles of the green peppers and cut them into shreds.

Then onion, ginger and garlic are essential. I'm here to tell you not to cut them too much. If it is too broken, it will be gone if it is fried a little. Finally, you won't see the chopped green onion and garlic cloves. Make up the whole garlic seed directly used here and pat it flat. Cut the onion into sections. Just slice ginger. It is also important to use more onions, ginger and garlic, which is more than the usual fried vegetables, so that it has a taste.

Let's talk about the key step first. I don't know if you have noticed that there are a lot of bloodshot things when cutting the chicken leg into small pieces, so we need to blanch the chicken leg before frying it. One is to remove the bloodshot, and the other is to reduce the time. After blanching, the chicken legs are basically stir-fried.

Boil the oil in the pot. When the pot is hot, pour in an appropriate amount of cooking oil. You can put more oil in this pot. When the oil temperature is seven degrees hot, stir fry, then add two dried peppers and stir fry until fragrant, and then add two dried peppers. After the taste is spicy, stir-fry the onion, ginger and garlic.

After the taste of this ingredient exceeds the standard, you can put the chicken leg meat after blanching.

Let's take a look at the state that the chicken leg meat is almost cooked after blanching. Stir-fry quickly on high fire, then season first, add salt, chicken essence, soy sauce and cooking wine, stir-fry evenly, and add chopped green peppers before taking out.

This shredded green pepper doesn't need to be fried for a long time, so let's season it here first, so it will taste better during the frying process. Finally, stir-fry the shredded pepper, take it out of the pan and put it on the plate.