1. Slash the back of the chicken leg and remove the two big bones.
2. Soak in clean water for half an hour, changing the water once in between.
3. Boil the water and pour into the blanching water for two minutes, then enter the onion, ginger, and cooking wine.
4. Remove clean water and rinse.
5. Turn to the pot again, bring to a boil on high heat, turn to low heat and cook for 8 minutes, turn off the heat and simmer for 5 minutes.
6. Remove the chicken drumsticks, rinse with clean water, put it in the ice water prepared in advance, and put an ice pack on it.
7. Peel the cooked peanuts and chop them for later use.
8. Take a large bowl, add chili powder, white sesame seeds, a spoonful of vinegar, light soy sauce, and a spoonful of sugar.
9. Start the pot and cook a little more oil than usual. Add bay leaves, star anise, cinnamon, and pepper to explode the aroma.
10. Strainer, pour into a large bowl with chili powder, and stir well.
11. Chilled chicken drumsticks, take out and cut into long pieces.
12. Pour the seasoning and sprinkle with chopped green onion.
13. Sprinkle with coriander and start eating.
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