1. Wash the chicken hands to remove the melon, then blanch the water, add cooking wine and salt, and cook for 15 minutes on low heat to remove the foam.
2. Remove after cooking, wash twice with warm water, control water and set aside.
3. Put a little oil in a large spoon, stir the dried chilies, aniseed and Chinese pepper to taste and set aside.
4. Put an appropriate amount of water in a large spoon, boil the green onion, sliced ginger and a small brine bag, cook for a while and then add a spoon of red yeast rice to mix.
5. After the water turns red, add 2 tablespoons of golden sauce, 1 tablespoon of Korean barbecue sauce, and some salt and stir well.
6. Strain the boiled marinade and pour the juice into a bowl. Put 2 tablespoons of chili oil, 1 tablespoon of honey, 1 tablespoon of chicken essence, and 1 tablespoon of soy sauce. 1 spoonful of sesame oil and stir well.
7. Then pour in the hot and spicy ingredients that have been stir-fried before, and mix well with the juice.
8. Pour the mixed sauce evenly on the chicken hands.
9. Add plastic wrap and put it in the refrigerator for one hour, and turn it over halfway to taste evenly.
10. Sprinkle with green and red peppers after serving.
Tips:Red yeast rice is a natural pigment, which can lower blood pressure, blood lipids, and cholesterol. It can also increase color and is harmless to the human body.
