1. Whole chicken leg in a pot under cold water, add green onion knot, 3 slices of ginger, 30ml of cooking wine, cover, cook for about 10 minutes on high heat, turn off the heat and continue to simmer for about 8 minutes
2. Remove the chicken legs and soak in ice water to cool, remove and drain
3. Cut the chicken legs into pieces and put them on the plate
4. Put 30g Laoganma spicy three diced, sesame oil 5g, light soy sauce 30ml, cooking wine 15ml, balsamic vinegar 15ml, white sugar 10g, garlic 3g, millet pepper 5g, cooked peanut 15g, cooked white sesame 10g, mix well Tune into sauce
5. Pour the right amount of sauce on the chicken
6. Sprinkle with chopped green onion and enjoy
