2. Slaughter and wash the free-range chickens, then rinse them with clean water for half an hour to remove blood. Add water to the cauldron, add chicken in cold water, completely submerge the chicken in water, and add onion and ginger. When the fire boils, turn to low heat and stew for 30 to 40 minutes. Chopsticks can pierce chicken thighs without blood, and don't cook them too soft. When water boils, floating foam will be destroyed.

3. Wash the chicken with cold water to make the chicken more resilient and quickly apply salad oil to prevent discoloration. After the chicken cools naturally, put the whole chicken in a deep dish for use.

4. Take a bowl, scoop in a tablespoon of cooked chicken soup (about half a catty), 50g of white sugar, 3g of salt, 20g of pepper noodles, and a tablespoon of red oil equal to the chicken soup, then stir well, sprinkle 50g of cooked sesame seeds on the chicken, and sprinkle some peanuts. This dish highlights the flavor of red oil, pepper and chicken, and is original.

5. Red oil method: take 2 Jin of coarse spicy sea pepper noodles and half A Jin of fine sea pepper noodles, add a little water and mix well to prevent frying, then add white sesame and half A Jin, then pour the clear oil into the original press, burn it to a slight coke, turn off the fire, add ginger, onion, celery, star anise, rhizoma Dioscoreae Septemlobae, dried pepper and pepper, and fry until the oil temperature drops to 80 degrees. It is best to use it 24 hours after cooling and capping.