1. Take out a small bowl, then add appropriate amount of chili noodles, cooked sesame seeds, and salt, and set aside.
2. Add a little cooking oil to the wok and heat it up, then pour the shallots, ginger slices, peppercorns and garlic into the wok until fragrant. Then strain out the pepper grains, pour the boiling oil into the small bowl before, and stir evenly, so that the chili oil is done.
3. Take another pot, then add a proper amount of water, pour the chicken legs, sliced ginger, and green onions into the pot, then add a little salt and bring to a boil.
4. After the water is boiled, turn to a low heat and cover the pot and simmer for 10 minutes.
5. While cooking the chicken, prepare the sauce. Add a little white sugar, light soy sauce and aged vinegar to the bowl filled with chili oil, and then mix well.
6. Take out a small basin, then pour in an appropriate amount of cool white boil, add some ice cubes, and set aside.
7. Cook the chicken drumsticks and remove them to cool in ice water.
8. Remove the bones of the iced chicken legs, chop them into pieces, serve them on a plate, and pour the sauce on them.
Tips:I use a lot of accessories, so you can adjust it according to your taste!
