Preparation

heat the oil in the wok and fry the legs for two minutes, remove and reserve. remove the oil from the wok leaving only 3 tablespoons, sauté the finely chopped chilli, garlic, ginger and the fermented soybeans until you notice the fragrance of the ingredients. Add the green peppers and sauté them until they are neither raw nor cooked, that is to say al dente. Return the legs to the wok, add the water and the sauce ingredients except the wine and sesame oil, cook for two minutes. at the end add the mixture of cornstarch and water, sesame oil and wine, a small boil to make the sauce fat.
serve hot

Ingredients

  • 12 pairs of hips.
  • 6 green peppers, sown and cut into pieces.
  • 2 hot peppers
  • 2 garlic cloves
  • 2 teaspoon chopped ginger
  • 1 tablespoon of black, fermented soybeans
  • 4 tablespoons of water
  • 1/2 teaspoon of cornstarch, mixed with a teaspoon of water
  • frying oil
  • sauce
  • 2 teaspoons of sugar
  • 4 teaspoons of soy sauce
  • an inch of glutamate
  • a few drops of sesame oil
  • 2 tablespoons of rice wine, or sherry.