Pistol drumsticks, 2 fresh rattan peppers, 8 grams.

20g of soy sauce and 8g of rattan pepper oil.

8 grams of chopped pepper and 50 grams of pepper.

Millet pepper 24g monosodium glutamate 4g.

Steps of hand-tearing chicken with spicy rattan pepper

1. Dice the string pepper and millet pepper. Put the chicken legs into the pot with cold water and a knife, and add onion and ginger cooking wine to boil (the amount of water is appropriate for chicken legs).

2. After the fire boils, cook for 8- 10 minutes (depending on the size of the chicken leg), turn off the fire and cover the pot for 10 minutes, and take out the supercooled water.

3. Wash the chicken legs and tear them into thin strips by hand according to the texture of the chicken legs, not too broken.

4. Prepare a large bowl, add chicken leg meat, add soy sauce, monosodium glutamate, chopped pepper, string pepper, millet pepper and rattan pepper oil and mix well.

5. Prepare a clean pot, add fresh rattan pepper with cold oil and low heat, and turn off the heat when you see the rattan pepper bubbling a little.

6. Pour the cooked pepper oil into the chicken and mix well.

skill

It's a little hasty, so there is no step diagram. Make it up when you do it later.

Chicken legs can be selected between 350/400g. The key to the delicious chicken with rattan pepper is not to overcook it, and it is delicious only when it is tender.