Ingredients: 2 chicken legs with 700g and 4 green garlic.

Auxiliary materials: dried Chili 12g, pepper 8g, garlic 4 cloves, Jiang Mo 10g, ginger 2 slices, chopped green onion 10g, Chili noodles 1 tablespoon, Pixian bean paste 2 tablespoons, pepper oil 1 tablespoon, etc.

Production process:

The first step: prepare ingredients: wash the chicken legs; Remove roots and skins from green garlic, pinch off old leaves and soak in water to wash; Prepare dried Chili segments and peppers.

Step 2: chop the chicken thighs into pieces, soak them in clear water for 5 minutes, then change the water, wash and control the water for later use; Peel garlic, pat it flat and cut it into powder; Cut the green garlic into pieces about 2 cm wide.

Step 3: add water to the pot, add cooking wine, 2 pieces of ginger and chicken pieces. After boiling, skim off the floating foam, continue to cook for 5 minutes, then turn off the heat and take out the chicken pieces for later use.

Step 4: Heat the wok to put the vegetable oil, the oil temperature is 40%, and then stir-fry the dried peppers to change color.

Step 5: Add Pixian bean paste and dried Chili noodles, and simmer the red oil.

Key points: To make the chicken pieces look good, in addition to the bean paste, dry Chili noodles should be added to turn them into red oil, which is not only more ruddy, but also has a strong aroma of Chili oil.

Step 6: Add chopped green onion, minced garlic and Jiang Mo, stir-fry until fragrant.