1. Prepare all the ingredients.
2. Dice carrots and green peppers with smoked fungus.
3. Remove the bones and cut the chicken legs into cubes, add a small amount of salt, starch and cooking wine, and grab the homogenate.
4. Put oil in the pot. Heat up.
5. Add the diced chicken when it is 50% hot.
6. Stir-fry until the chicken is white and remove and set aside.
7. Smoke and dice the carrots in oil.
8. After oiling, remove it for later use.
9. Leave the bottom oil in the wok. Bring to a high heat, add the bean paste and hot sauce.
10. When the sauce becomes sticky, pour in the cooking wine and a little soy sauce with scallion, ginger, sugar and continue to fry.
11. Add the fried chicken and all the vegetables quickly and stir fry.
12. Stir fry until the sauce is evenly coated on the diced chicken, then drizzle with sesame oil and serve.
