Sichuan style red oil chicken drumsticks

If you are married, you can definitely enjoy the "wife's food" treatment. But what should you do when your wife is not at home? Perhaps many men would choose fast food, instant noodles, etc. But what if you could do it yourself? Wouldn’t this picture be beautiful? I believe your wife would also like to see it. So, let me introduce to you the method of cooking Sichuan style red oil chicken legs.

1. Rinse the chicken legs

2. Apply a proper amount of salt on the surface and marinate for a while. Pour clean water into the casserole to cover the surface of the chicken legs, add scallion and ginger slices to remove the fishy smell.

3. Add appropriate amount of salt and a tablespoon of cooking wine

4. After boiling over high heat, turn to medium heat for 10 minutes, and stop the heat immediately when the time is up.

5. Continue to simmer for 10 minutes until boiling

6. Take out the chicken legs and put them into pure water while they are still hot. Cold water can make the chicken more firm, crisp and tender. Then remove the bones from the chicken legs and chop them into pieces for later use.

7. Heat half a bowl of oil in a pan.

8. Add chopped dried chili peppers and Sichuan peppercorns, two slices of ginger and an appropriate amount of chopped green onions. Keep the heat low to prevent the ingredients from getting burnt. Use a strainer to remove the green onions, ginger and chili peppers.

9. Put two spoons of chili powder, one spoon of pepper powder, some cooked sesame seeds, one star anise and a little salt in a bowl, then pour in the hot oil that has just been boiled. The aroma of chili oil will instantly spread.

After carefully reading the steps for Sichuan style red oil chicken legs, you must have your own understanding and mastery. To make a dish, you need not only the method but also your patience. So, start taking action from now on.