Divide the cleaned field chicken legs in half along the seam.Wash the field chicken legs thoroughly,and cut them open from the middle;

Marinate the field chicken with soy sauce,coarse salt,and cooking wine for 3 to 5 minutes;Slice the chili peppers and chop them into a paste;Chop the green onions, ginger, and garlic into fine pieces;

Place the wok on high heat, add some oil, and heat it until it is seven-tenths hot.Add the field chicken and fry until thoroughly coated with oil,then remove them and reserve the oil in the wok;

Stir-fry the chili pepper paste in the reserved oil,and add the chopped green onions, ginger, garlic, soy sauce, cooking wine,mushroom flavor enhancer,

fine salt,and black pepper.Add 150 milliliters of chicken broth and bring to a simmer for 2 to 3 minutes to allow the field chicken to absorb the flavors,

then thicken the sauce with a slurry and remove from heat.Garnish with vinegar before serving.The specialty of homemade field chicken:The meat is tender and juicy, with a salty and slightly spicy taste.Pepper powder, addChicken broth150 milliliters, add field frogs and cook for 2-3 minutes until well flavored, thicken the sauce and remove from heatAdd vinegarDone.

The of home-style field frogs:

FieldChicken meatis fresh and tender, slightly salty and spicy