Composition:

One braised chicken, a little onion, a little ginger, a little garlic, a little pepper noodles, a little pepper noodles, a little oil, a little sesame seeds, a little peanuts, a little sugar, a little monosodium glutamate, a little salt, a little pepper, a little aniseed and a little cooking wine.

Cooking steps:

1. eviscerate a Sanhuang chicken, wash it and soak it for one hour.

2. put the chicken in a cold water pot and have a big fire.

3. Prepare onion, ginger, pepper and aniseed.

4. Skim off the foam after the pot is boiled.

5. Add onion, ginger, pepper, aniseed and cooking wine and cook for 10 minute. Do not work overtime. Turn off the fire, cover the pot and stew for ten minutes.

6. Prepare a basin of pure water and put it in the refrigerator or add ice.

7. When the temperature of the pot where the chicken is cooked drops to half, take out the chicken and put it in ice water until it is completely cooled.

8. Take out the cold chicken and control the moisture.

9. Prepare onion, ginger and garlic foam. Put ginger onion, ginger, garlic foam, pickled pepper, a spoonful of pepper noodles soy sauce, salt and sugar into a bowl.

10. Heat the oil in the pan.

1 1. Pour the hot oil into a bowl and stir for later use.

12. Continue to fry red oil.

13. Drink three spoonfuls of chicken soup.

14. Mix chicken soup, soy sauce and Chili oil.

15. Cut the chicken into pieces and pour the juice into the pot. The longer the pickling time, the better.

16. Add sesame seeds, peanuts and coriander foam when serving, and see if you like it!

Recipe tip: This dish is a little troublesome but really delicious. You can eat it up every time you cook it. The hot weather is very appetizing, and the spicy taste can be determined according to personal taste. It tastes better in the refrigerator.