Drool chicken

1. Auxiliary material preparation: oil chili; (Below we will explain in detail what they are); Chopped peanuts, scallions, sliced ginger and garlic.

2. Wash the chicken legs and put them into the pot. Add an appropriate amount of cooking wine and cold water to cover the chicken legs. Bring to a boil over high heat and simmer until the blood foam is completely removed.

3. Rinse with cold water, then add cold water to the pot again. Add an appropriate amount of scallions and ginger, bring to a boil over high heat, and remove from the pot (note: do not pour out the boiling water).

4. Rinse with cold water again, add to boiling water, bring to a boil over high heat, cover with low heat and simmer for 5 minutes, then turn off the heat and simmer for 10 minutes.

5. Take out the chicken legs and put them into ice cubes. Chill for 20 minutes (cover all the ice cubes as much as possible).

6. Fry peanuts in cold oil, rub off the outer skin and chop into small pieces. Set aside.

7. Heat the oil in the pot over low heat, add 5g Sichuan pepper, 10 dried chili peppers, 2 star anise, a section of cinnamon, and 2 slices of fragrant leaves. Stir until fragrant and discard.

8. Add an appropriate amount of chili noodles and white sesame seeds to the bowl, and pour in sesame oil to make oil chili peppers.

9. Cut the chicken legs into 2cm long strips and place them on a plate. Drizzle in the prepared sauce and sprinkle with scallions.