Chicken leg meat is more tender and easier to cook. It is easy to control the time and can be cooked in about 8 minutes. Tear the cooked chicken leg meat into small pieces, add the sauce and stir evenly. It's ready to serve.

Cold, spicy and sour, especially popular in summer~

Fresh and tender chicken with saliva

Ingredients to prepare:

4 chicken drumsticks , 4 cord peppers, 6 dried chili peppers,

1 head of garlic, ginger, Sichuan peppercorns

1 tsp chili powder, 2 tbsp light soy sauce, 2 tbsp white rice vinegar, 1 oyster sauce spoon

Method:

1. Clean 4 chicken legs, put them into the pot, add 5-6 slices of ginger and a tablespoon of cooking wine;

Open the lid, bring to a boil over high heat, then reduce the heat to medium and simmer for about 8 minutes until the chicken legs are cooked (you can easily poke them through with chopsticks);

Turn off the heat, cover and simmer for 3 minutes.

Note: 1. During the cooking process, if there is dirty foam, skim it out; 2. Cook it for about 8 minutes and it will basically be cooked. It is not a big problem to cook it for 2 minutes longer; cover it. Stewing can not only ensure that the chicken legs are cooked thoroughly and prevent the meat from aging due to excessive cooking time, but also further remove the fishy smell.

2. While the chicken legs are cooking, prepare the seasonings.

Cut the peppers into small circles, chop the garlic and green onions, and put them into a bowl;

Add 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, and 1 tablespoon of oyster sauce Stir together evenly. It is best to leave it for a few minutes. The pepper will taste better.

Heat the pan until the oil is boiling. After waiting for about 30 seconds, add the Sichuan peppercorns.

After another 10 seconds, add the shredded ginger and dried chilies and fry together until fragrant.

(Waiting for 30 seconds is to avoid the oil temperature being too high and frying the pepper~)

In the bowl where you prepared the chili and garlic, add 1 tsp of chili powder. On top,

Pour in the freshly fried dried Sichuan peppercorns. The oil is still very hot at this time, just pour it on the chili noodles;

Then stir together evenly and the seasoning will be ready. Done.

3. Take out the stewed chicken legs and put them into cold water to cool;

You can put ice cubes in the water. After the chicken legs are soaked in cold water, the meat will be more tender. elasticity.

4. Take out the chicken legs, place them on the cutting board, and pat them with a knife to facilitate tearing off the meat from the chicken legs.

Tear off all the chicken thigh meat and pour in the seasoning prepared above.

Stir evenly and add an appropriate amount of salt according to taste. If you like vinegar, you can add a little more vinegar and sprinkle a handful of white sesame seeds. Mix again and you can eat.