1. Prepare the bean paste, chopped pepper, spicy sauce noodles, sauteed white sesame seeds, garlic, remove the roots and remove the old leaves, wash and cut into sections
2. Defrost the frozen chicken legs in advance and wash them. Chop the chicken legs and add salt, rice wine and spicy sauce noodles, mix well and marinate for 20 minutes. After peeling the lettuce, wash and cut into strips, add 1 teaspoon of salt, and marinate until the water comes out. The lotus root is peeled and cut into strips, washed and soaked in water. The lotus root will change color after peeling, so if you don’t burn it right away, you must soak it in clean water to prevent it from turning black.
3. Then add oil to the hot pan, pick up the marinated chicken nuggets with warm oil to control the water and put it into the pan, wait for the oil temperature to rise, then turn to medium heat and fry until the chicken legs are cooked through, then pick up the oil
4. Leave the oil in the pot and stir-fry the bean paste with a low heat to create a fragrance. Be sure to fry over a low heat, otherwise the bean paste will become bitter.
5. Then pick up the lettuce strips and lotus root strips into the pot and stir-fry until the aroma is broken
6. Then return the chicken nuggets to the pot and stir-fry evenly, then add the chopped pepper to increase the spicy flavor
7. Then sprinkle a handful of garlic into the pan and stir-fry evenly until the garlic has broken out of aroma, then turn off the heat and take it out of the pan
8. Sprinkle the cooked white sesame seeds on top of the pan, mix well and enjoy
Tips:1. The chicken must be marinated to taste, and the oil temperature must be controlled when frying, not too high so as not to be cooked on the outside and inside.
2. The bean paste is salty, so it should be controlled when it is added to avoid over-salty. 3. The taste of lettuce will be more crisp after being marinated in water.
