1. Wash the chicken thighs, soak in cold water for one hour, control the moisture, add appropriate amount of cooking wine, smear a layer of salt, add ginger slices and marinate for one hour (more than two hours is better)
2. Add water to the pot and boil until warm, add the chicken drumsticks
3. Wrap the pepper, star anise, angelica, cumin with gauze.
4. Put it into the soup pot, put the green onion, and after the fire is boiled, skim the foam.
5. After cooking for 30 to 40 minutes, remove the chicken drumsticks, let cool and chop into pieces.
6. Take an appropriate amount of chili oil, add a small amount of salt, sesame oil (you can also add an appropriate amount of ground peanuts) and mix well.
7. Pour the stirred chili oil evenly on the chicken legs.
Tips:1. Don't overcook the chicken legs, just cook them well.
2. The cooked chicken soup can be used for other purposes, so don't throw it away.
3. If you don't like spicy food, you can take a small amount of chili oil and add an appropriate amount of water, boil it properly and let it cool, and then pour it on the chicken thighs.
4. Chop the chicken thighs after they are thoroughly cooled, otherwise they will be easily chopped.
