The most authentic way to make hand-shredded Pepper Chicken

Pepper Chicken is a traditional dish popular in Sichuan, Chongqing, Xinjiang and other places. The main cooking process is boiling. The finished product is numb and salty, salty and slightly spicy, the chicken is tender and smooth, and the pepper and numbness are distinct, leaving you with endless aftertaste.

1. Main ingredients: 2000 grams of fresh native chicken, appropriate amount of cooking oil

2. Accessories: onions, green onions, green and red peppers, salt, chicken essence, monosodium glutamate, sugar, pepper powder , cooking wine, bay leaves, star anise, cinnamon, grass fruit, cumin, dried chili pepper, ginger slices, shallots, galangal, peppercorns, peppercorn oil, edible oil, peppercorns, red oil, green peppercorn oil, chili oil, Light soy sauce, vinegar, sesame oil, fresh vine pepper

3. Clean the slaughtered chicken, apply salt and peppercorns all over the chicken, marinate for 20 minutes, slice the ginger and green onions. Cut the onions into strips, wash and pick up the peppers, cut into pieces and set aside?

4. Add water to the pot, add star anise, cinnamon, grass fruit, dried chili peppers, ginger slices, Boil the shallots, peppercorns, bay leaves, galangal, and ginger slices over high heat, then add the chicken, add a little salt, and bring to a boil over high heat. Turn it over halfway so that the chicken can be cooked evenly. After the water boils, skim off the foam in the soup, then cover the lid and cook for about 20 minutes. You can poke it with chopsticks halfway through to see if it can penetrate. If it is poked, it means it is cooked. , and then put the whole piece of chicken into cold boiling water (boil a pot of boiling water in advance and use it after it cools down)

5. The next step is to make the pepper and sesame oil seasoning. This is a very critical step. Heat a pot over low heat and pour in the oil. Add peppercorns, peppercorns, chili oil, red oil, and green peppercorn oil and stir-fry evenly until fragrant. Saute until fragrant and put it into a plate for later use?

6. Take out the whole piece of chicken and drain the water. Tear it into small pieces directly by hand. The chicken skin can be slightly larger. Just tear the meat part into strips. After tearing, add the chopped onions. Put shredded silk, green and red peppers and scallions into a plate, pour in the prepared sesame juice together, then add a little sugar, light soy sauce, sesame oil, vinegar and chicken stock and stir evenly, mix well and pour it into the plate. Take a handful of fresh vine peppers, heat up cooking oil in a separate pot, pour the hot oil on top, and add some minced green onions. The hand-shredded pepper chicken is ready.