Material selection Bobo Chicken cuisine: Sichuan cuisine Ingredients: Tongcao chicken, peanut butter, sesame sauce, oyster sauce, banquet soy sauce, chicken essence, rice wine, salt, red oil. Wash the Tongcao chicken and set aside. Add green onions, ginger and water to the pot and bring to a boil. Add rice wine. Boil the chicken until cooked. Take it out and quickly immerse it in the prepared cold water. After cooling, put it into a basin. Add the seasonings and mix. Sprinkle with peanut butter and red oil. Ingredients: 1 strong young rooster (about 2000g) 50g red oil chili pepper 5g pepper powder 20g refined salt 10g white sugar 5g MSG Production procedure 1. Boil the chicken. After the rooster is slaughtered, remove the feathers and internal organs, wash and cook until raw, then remove the chicken. Add pork ribs to the soup. 2. Slice. Drain the chicken, remove the bones, and cut into slices. 3. Season the bowl. Put the chicken slices in a basin, add refined salt, red oil chili pepper, Sichuan peppercorns, Sichuan peppercorn powder, white sugar, and MSG, mix well, put it in a clay pot and serve it, and scoop a bowl of chicken soup to go with it. The finished chicken is not bright. The color of Bobo Chicken should be red and white and shiny. Soy sauce should not be added when seasoning to avoid damaging the color of the chicken. After the cooked oil chili is cooked, it can be left for a day or two before use, which will make the oil red and bright and the finished product beautiful.