Main ingredients

Chicken legs

3 pieces

Carrots

2 pieces

Green pepper

1 piece

Accessories

Oil

Adequate amount

Salt

Adequate amount

Ginger slices

5 slices

Scallion pieces

Appropriate amount

Garlic

4 petals

Soy sauce

Adequate amount

Star anise

Adequate amount

Panthoxylum bungeanum

Adequate amount

Cooking wine

Appropriate amount

Steps

1. Cut the chicken legs into large pieces and wash the carrots.

2. Cut the carrot into hob pieces.

3. Put water in the pot, add chicken pieces and blanch them.

4. Remove, wash and drain.

5. Put oil in the pot. When the oil is hot, add the chicken pieces and stir-fry.

6. Fry until the chicken pieces ooze oil. Add star anise, Sichuan peppercorns, scallions and ginger slices and continue to stir-fry until fragrant.

7. Add a little soy sauce and cooking wine and stir-fry until the chicken is colored.

8. Add carrot cubes and stir-fry.

9. Add water and cover. After the fire comes to a boil, turn to medium-low heat and continue simmering. When 1/3 of the water remains, add salt and stir-fry evenly.

10. After two or three minutes, change to high heat to collect the juice and add green pepper pieces. If you like sesame oil, you can add a few drops of sesame oil to enhance the flavor. Stir well and serve.