Thai-style pepper chicken, blowing a cool wind in the hot summer days.
The chicken legs are boneless, sprinkled with a pinch of salt and black pepper.
Garlic, ginger, millet pepper, shallots and parsley are chopped separately for use.
There is no yellow lemon at home, instead of yellow lemon juice.
Squeeze the lemon juice and lime juice into the bowl, and mix in soy sauce, sugar, a little water, black pepper powder, and mix thoroughly.
Take the raw powder on the surface of the marinated chicken and set aside.
Into the pan, the chicken skin is slowly simmered under a small fire, and the noodles are fried until the surface is golden.
When the chicken is 7-8 mature, put a little butter and pour the chicken on the spoon.
Remove and remove excess oil and cut into strips.
Cut the small tomato, slice the cucumber, add sugar and salt and mix well.
Fruit and vegetable base, put the cut chicken legs.
Sprinkle the pepper powder in the sauce and pour over the chicken. Garnish with coriander leaves.