1. Debone the chicken legs first
2. Boil the water and add the chicken thighs, blanch the water to remove the blood foam and cook for 15 minutes
3. After the chicken legs are picked up, put in cold water and set aside
4. Cut the cold chicken into sections and put it on a plate
5. Next, prepare the seasonings, add ginger, minced garlic, hot sauce, chili oil, vinegar, light soy sauce, salt, white pepper, and stir well.
6. Finally, pour the sauce on the chicken
Tips:1. During the blanching process, pay attention to skimming the blood foam to remove the fishy smell of chicken legs.
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