How to make saliva chicken: 1. Slice ginger, chop green onion, mince garlic, cut millet and pepper into rings, put everything into a plate and set aside.

2. Fry the peanuts in the oven or wok until cooked and cut into fine pieces.

3. Add water to the pot and bring to a boil, add green onions and ginger slices, pour in cooking wine, add 1 tablespoon of salt, put the chicken legs into hot water and cook for 15 minutes. 4. After cooking, take out and put into ice water, wait until the chicken legs are thoroughly cooked

After cooling, cut the chicken legs into slices of even thickness and place them on a plate one by one.

5. Put millet pepper rings, minced garlic, 2 spoons of chili powder, 2 spoons of pepper and Sichuan pepper powder in a bowl, then add 1 spoon of white sesame seeds, heat the oil in the pot until it is 80% hot, pour it into the bowl and fry until fragrant.

Mix well.

6. Add 2 tablespoons of light soy sauce, 2 tablespoons of mature vinegar, 1 tablespoon of sugar, and a small amount of salt to the red oil, and stir evenly.

7. Pour all the mixed sauce on the previously cut chicken legs, put some chopped peanuts, and finally add some chopped green onion and chopped coriander to decorate, and it's ready.

How to make spicy chicken: 1. Prepare half a chicken, clean it, cut it into pieces and set aside.

2. Put the chopped chicken pieces into a large bowl, add 1 spoon of cooking wine, 1 spoon of light soy sauce, and 1 spoon of pepper, and mix well.

3. Cut some green onions, garlic and ginger and set aside.

4. Heat oil in a pan, add marinated chicken pieces, fry until the surface becomes darker in color, then use a drain net to remove.

5. Put a little oil in the wok, and when it is slightly hot, add the Sichuan peppercorns and dried chili peppers, stir-fry until the chili peppers change color and become fragrant, add the chopped onions, ginger, and garlic.

6. Add the chicken pieces, stir-fry until the spicy oil is evenly coated on the chicken pieces, add an appropriate amount of light soy sauce to season, deepen the color some more, then continue to stir-fry until dry, and it is ready to serve.