1. Wash the drumsticks, remove the bones and chop them into pieces.
2. Wash the carrots and cut into a hob shape.
3. Pinch off the celery root and celery leaves, wash and cut them off.
4. Heat up the wok, pour in an appropriate amount of vegetable oil and heat again, add the dried chilies that have been cut in advance, and stir fragrant peppers over low heat.
5. Add the chicken legs and stir-fry until the color turns white, then add the Pixian bean paste and stir fry until fragrant.
6. Add the carrots and stir fry evenly.
7. Add an appropriate amount of water, add star anise, sanna, and chopped ginger; bring to a boil over high heat, then turn to medium and low heat.
8. After the ingredients are cooked, add the celery segments and stir fry evenly. Add appropriate amount of salt and chicken essence, stir fry again evenly.
9. Turn off the heat and start the pot.
Tips:1. The taste can be adjusted according to personal preference.
2. Pixian Doubanjiang has a salty taste, so you need to add a small amount when adding salt.
