1. Wash chicken hamstrings, add shredded ginger, cooking wine, and a little soy sauce to marinate for more than 1 hour or overnight. Wash the perilla leaves and set aside.
2. Put the marinated chicken hamstrings in the oven and bake them. Temperature 200°, 15-20 minutes. If there is no oven, this step can be omitted directly. Stir-fry the water in the pan, then follow the steps below.
3. Chop up the perilla at the time of baking
4. It's baked. The chicken hamstring itself is a little bit oily, so there is no need to add oil for roasting.
5. Add a little peanut oil to the pan. After the oil is hot, add chicken hamstrings and stir fry quickly over medium and low heat. Add a spoon and a half soy sauce and half a spoon of oyster sauce. Add perilla and continue to stir fry. Stir-fry for about 5 minutes, turn off the heat, add chili noodles, cumin and white sesame seeds while the pot is still warm. It is not necessary to add cumin.
Tips:1. Keep the heat on medium and small throughout the whole process, otherwise it will be burnt
2. It is better to have chili noodles without chili powder, the noodles are more fragrant
3. Friends who don’t love perilla can also not add it
4. Friends who don’t have an oven must stir-fry the water before adding the sauce