1. Soak two chicken legs in clean water for ten minutes and soak in bleeding water.
2. Bring an appropriate amount of water to a boil and add the chicken legs. Add star anise, grass fruit, bay leaves, ginger shreds. Cook on medium heat for 15 minutes.
3. Turn over and cook for five minutes, then turn off the heat and simmer for ten minutes. The chicken fragrant at this time, the chicken fat floats on the noodle soup, not fishy at all.
4. Drain into ice water and soak cool. Alternating hot and cold, the chicken is tender and firmer.
5. Millet peppers, green peppers, cut into small circles, mince ginger, and appropriate amount of fresh peppers.
6. Heat an appropriate amount of oil in the pot, add green and red peppers, and ginger, stir fry twice.
7. Add two tablespoons of chicken broth, salt, and seasoning with chicken essence.
8. Two spoons of sesame oil.
9. Put the fresh sesame peppers into the heat.
10. The chicken legs were taken out of the ice water.
11. Cut into strips.
12. Plate.
13. Pour the soup. Finished product.
14. Finished product.
15. The chicken is spicy and tender😋😍
