1Cut the whole leg with bone into small pieces (can let the chicken help chop well, I used the last time to make chicken rice flowers to remove the bone, but I think the one with bone is delicious), wash and control the water, and then add a little material wine to marinate it.
2Put a small amount of oil in the pot and fry the peanuts.
3Keep the bottom oil in the pan and fry the pepper until fragrant (it can be fried to make its taste fully released). Dont fish out the pepper.
4Deep-fry cumin in a pot, then stir-fry it with onion and ginger, then stir-fry it with a spoonful of Pixian bean chips.
5Stir-fry the pickled chicken, then add a teaspoon of sugar, stir-fry a little raw sauce.
6There is almost no chicken in the pot with water (not too much water). Cover and simmer for five minutes (almost when there is not much soup in the pot).
7Open the lid of the pan and stir-fry evenly. When the soup is all wrapped in the chicken, add fried peanut rice, add a little MSG and a little fragrant oil to stir-fry evenly.
Because Pixian bean paste itself is very salty, so I did not add salt this time! If the taste is not salty enough, add a little salt! Not particularly keen on spicy can add less Pixian bean! When buying chicken legs, let the merchants help chop them, they can save a lot of things! And I still think fried chicken leg with bones is delicious!
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