Clean the chicken breast, put it in cold water in the pot, add 1 star anise, 10 pepper, appropriate amount of onion ginger and 2 tablespoons of cooking wine, bring it to a boil with high fire, and cook the chicken for about 15 minutes.

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Cool the cooked chicken and tear it into shreds for later use.

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Cut cucumber and carrot into shreds and put them in a container, then put the shredded chicken together.

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Put a little oil in the cold pot, add a proper amount of peanuts, stir-fry slowly until the peanuts change color, then turn off the heat, put the peanuts in a fresh-keeping bag, seal them, crush them with a rolling pin, and peel them.

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The amount of cooking oil should be hot (remember that the oil must be hot enough! ), pour into a bowl, stir while pouring oil, and this scallion Chili oil will be fine.

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Add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, a little sesame oil, a little pepper oil, a little chicken essence, a little sugar, 2 tablespoons white vinegar and 2 tablespoons scallion oil to the prepared shredded chicken, and finally add chopped peanuts and coriander and mix well.

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