Chicken Legs, Carrots, Stewed Potatoes

1. Wash and control the water level of five chicken legs.

2. The required ingredients are washed and ready.

3. Peel and wash potatoes, soak them in water.

4. Remove the bones from the chicken legs and cut them into small pieces for serving.

5. Put cold water into the pot, add cooking wine and ginger slices, and blanch.

6. Cut potatoes and carrots into pieces for later use.

7. Cut green and red peppers and onions into pieces and set aside.

8. Set aside red chili peppers, Sichuan peppercorns, and shredded onions.

9. Heat up the oil in the pot and add ginger slices, Sichuan peppercorns, red chili peppers, and onions. Stir fry until fragrant.

10. Add chicken chunks, dark soy sauce, soy sauce, five spice powder, rock sugar, and Douban sauce and stir fry evenly.

11. Add water and boil the chicken chunks.

12. Reduce the heat and simmer the chicken until fully cooked.

13. Cook half cooked chicken chunks with potatoes and carrots.

14. After cooking, season with salt and collect the sauce.

15. Turn off the heat, add green and red peppers and onion cubes, cover with a lid, and simmer for a while before serving.

16. Sprinkle in ripe sesame seeds and enjoy.

17. Finished product drawings.