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1
Use scissors to cut off the bones from three chicken legs. -
2
Put cold water into the pot and add an appropriate amount of cooking wine to remove the fishy smell. -
3
After boiling the pot, remove the blood foam and scoop it out as cleanly as possible. -
4
Add green onion, gardenia (cut in half), Angelica dahurica and ginger over medium-low heat. -
5
Boil for 1-2 minutes, cover with lid and cook for 20 minutes. -
6
Prepare the seasoning, a spoonful of light soy sauce, a spoonful of mature vinegar, a little sugar, half a spoonful of oyster sauce, an appropriate amount of salt, sesame oil, pepper oil, chili oil, stir evenly. -
7
Prepare coriander, shredded green onions, and spicy millet. -
8
Remove the chicken legs and soak them in ice cubes and pure water for 20 minutes. -
9
Tear into pieces and add the prepared sauce. -
10
Add coriander, spicy millet, scallions, peanuts, and cooked sesame seeds and mix well.