1. Prepare materials.
2. Soak ginger slices and dried chilies in water for later use.
3. Debone chicken legs, cut chicken legs into small pieces, add appropriate amount of salt and cooking wine, mix well and marinate for 20 minutes, add starch and evenly coat the surface of the chicken.
4. Add oil to the pot and heat up the medium heat to deep-fry the golden brown chicken and remove it to control the oil.
5. Explode in turn.
6. Heat up the wok, add a proper amount of oil, and add the peppercorns to explode the aroma.
7. Add chili and ginger and stir fry until fragrant.
8. Pour the fried chicken into the pan, stir-fry evenly, add a little light soy sauce toning, and seasoning with the right amount of chicken essence to get out of the pan.
9. It's on the table, it's spicy and crispy.
