Stir-fried chicken legs 1. First, we prepare 3 chicken legs. After cleaning, peel the skin first, and then use a knife to remove the chicken leg bones.

Cut the chicken legs into strips first, then cut them into cubes and place them in a basin.

2. Then add an appropriate amount of salt, monosodium glutamate, and thirteen spices, and grasp it evenly with your hands. If it is too dry during the grasping process, you can add a little water.

Then add dry starch, mix well, and marinate for about 5 minutes.

Prepare a piece of onion, cut it into slices and break it up with your hands.

Prepare one piece each of green and red peppers and cut into square slices.

Prepare onions, ginger and garlic, cut into slices and set aside.

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

4. Leave oil at the bottom of the pot, pour in the prepared onions, ginger, and garlic and sauté until fragrant, then add red pepper and stir-fry until fragrant, add side dishes and stir-fry evenly.

5. Turn on low heat, add appropriate amount of salt, sugar, monosodium glutamate, chicken essence, and soy sauce, stir-fry evenly, add chicken legs, turn on high heat, add a little water, stir-fry to dissolve the seasoning, and then take it out of the pot.

When buying chicken legs at the vegetable market, remember to ask the seller to cut the chicken legs. Generally, chicken legs are frozen. If you want to buy them fresh, they are basically not available unless you buy a whole chicken.

The pieces cut there are relatively large, so remember to cut them into smaller pieces when you get home, because they are not easy to cook if they are too big, and the flavor slows down.

Just process the three green peppers you bought, clean them, remove the handles, and cut them into shreds.

Then onion, ginger and garlic are essential. Let me tell you here, don’t chop it too finely. If it is too finely chopped, it will disappear after a little frying. In the end, you won’t be able to see the green onion and garlic cloves.

Here, the editor directly uses whole garlic seeds, just flatten them, and cut the green onions into sections.

Just slice the ginger.

Another important point is to use more onions, ginger, and garlic than usual for stir-frying vegetables, so that they can have flavor.

Now let’s talk about the key step. I don’t know if you have noticed that whether it is chicken, pork, or beef bought from outside, when you cut it into small pieces, you will find that there are many things with bloodshot eyes, so we need to do the chicken legs before frying them.

When blanching, one is to remove blood streaks, and the other is to reduce the time. After blanching, the chicken legs can basically be put into the pot and stir-fried a little.

Heat the oil in the pan. When the pan is hot, pour in an appropriate amount of cooking oil. You can put a little more oil in the pan. When the oil temperature reaches seven levels, fry the pan. Then add two dried Sichuan peppercorns and fry them until fragrant. Add two more dried Sichuan peppercorns.

Chili, when it tastes spicy, add onion, ginger and garlic and stir-fry.

After the flavor of these ingredients is gone, you can add the blanched chicken thighs.

Take a look at the chicken legs that we have blanched and are almost cooked. Stir-fry them quickly over high heat and then season them first. Add salt, chicken essence, light soy sauce, and cooking wine and stir-fry evenly. Add them before taking them out of the pot.

Sliced ??green chilies.

The green chili shreds don't need to be fried for too long, so we season them first so that the flavor will be better during the frying process.

Finally, stir-fry the shredded chili peppers and serve on a plate.