If you don't eat well, the key is seasoning.
Wash the chicken leg meat, add cold water to the pot, add the onion section, ginger, peppercorns, and also put the chicken leg meat. Cover the lid (preferably a transparent lid for easy viewing) and open the fire.
After the water is opened, cook for seven or eight minutes. When cooking, remember not to open the lid in the middle, because it can keep the color of the chicken.
After cooking, do not rush to fish out, let the chicken leg meat stay in the water, until the water is cooled, remove it and let it cool, preferably put it in a fresh-keeping bag and put it in the refrigerator for 2 hours. (This step is saved in winter) This is mainly to make the cut more complete.
After cooking, you can prepare the seasoning. Soy sauce, salt, red pepper oil, pepper oil (powder), garlic, sesame oil, sesame seeds, peanuts, a small amount of white sugar, MSG, put in a bowl and mix well.
Put the chicken in a piece, topped with the prepared seasoning, and sprinkle with chopped green onion to serve.
This dish is not good, the key is to see the seasoning. The oily sea pepper oil is best used for about 2 days, because it keeps the flavor of the pepper and the spicy taste of the pepper itself. Some kitchen friends suggest that it can be cooked for 3 minutes after boiling water. I think it would be fine to cook more, for up to seven or eight minutes, mainly afraid of being unfamiliar. Soak the chicken in the original soup for a while, mainly to keep the chicken's water and crisp, so that the color of the chicken is also good.