1. Ingredients: half a baby chicken, two coriander stalks, one piece of ginger, three chives, 20g fresh pepper, 8g homemade spicy red oil, 6g soy sauce, 15g oil.

2. Cut the ginger into slices and the chives into sections.

3. Clean the chicken, put cold water into the pot, add an appropriate amount of cooking wine, green onions and ginger slices, bring to a boil over high heat, skim off the foam after boiling, then simmer over low heat for about 20 minutes , until cooked.

4. Chop the peppercorns slightly, don’t chop them too finely, and remove as much of the peppercorn seeds as possible.

5. Cut the green onion leaves into chopped green onions, chop the coriander stalks, and keep the coriander leaves for later use.

6. Add vegetable oil to the pot and heat until it is 80% hot.

7. Place the coriander stalks on the bottom and the Sichuan peppercorns on top. Add an appropriate amount of salt, pour in the hot oil, and stir quickly after pouring in.

8. Add homemade spicy red oil and appropriate amount of soy sauce, stir evenly.

9. Tear the cooked chicken open with your hands, remove the bones, and cut the chicken skin into small pieces with a knife.

10. Put the coriander leaves under the container, stack the chicken, pour in an appropriate amount of chicken soup, and drizzle with pepper and sesame juice.