Stir-fried chicken legs

Preparation materials: boneless chicken legs and cut into pieces, add minced garlic, dark soy sauce, salt, pepper oil, sesame oil, a little edible vegetable oil, mix well, if you add edible vegetable oil, you don’t need to add sweet potato starch!

Cut the peppers

Cut the ginger and set aside. Take two cloves of garlic and chop it into minced garlic with the back of a knife.

Rinse the pot, add the peppers directly without adding any oil, stir-fry until the water becomes soft, and add a little salt. This can make the spicier peppers less spicy, and can also better release the aroma of the peppers. I did not stir-fry the water this time, so it is not very fragrant

Rinse the pot and wait until the water is dry. Add vegetable oil and heat until smoking. Add chicken legs and stir-fry until loose. Add minced garlic and stir-fry Pixian bean paste

Then add the ginger. When the ginger is soft and fragrant, add the pepper and stir-fry for about two minutes. Since salt and bean paste were used before, no more salt is added. You can also add salt, chicken essence, and MSG to season according to your own taste. And then it's done! This time I added too much chili pepper and ginger and it didn’t look very good! But it still tastes good

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