1. Heat the seasoning evenly and cook until it becomes thick. Measure it to about 2/3, and the juice is ripe.

2. Chicken [1] Remove excess skin and fat, remove tendons and cut to prevent meat from heat shrinkage; Cut off the stems of mushrooms, clean green peppers and red sweet peppers and cut them into blocks for later use.

3. Sprinkle a little salt on the chicken and marinate it for 10 minute, then wash it with wine (1: 5) to remove the fishy smell. After draining, dye both sides with a little sauce.

4. put a little salad oil in the pot and fry on both sides until golden. Then add mushrooms, green peppers and red peppers and stir fry.

5. Return the chicken leg to the pot, continue to fry until cooked, add the sauce, and fry until the juice is collected.

6. After the chicken is out of the pot, cut it into an edible size with a knife, pour sauce on the surface, sprinkle with pepper powder and sesame seeds, and add vegetables to make a delicious roast chicken.