The method of cold-mixing shredded chicken: 1. Wash the chicken legs, blanch them once, and put them in a clear water pot. At the same time, add ginger, pepper, fragrant leaves and star anise onion cooking wine and a little salt to cook for 15 minutes, and turn off the heat and stew for 5 minutes.

2. Shred green and red peppers, diced red peppers and minced garlic.

3. Put the dried red pepper, green pepper, white sesame and garlic powder into a heat-resistant bowl in turn.

4. Pour a tablespoon of hot oil and stir well.

5. Shred cucumber and chicken leg meat by hand.

6. Put shredded chicken and cucumber into a large bowl, and then add green and red pepper oil.

7. Add some salt, a little sugar, vinegar, soy sauce, sesame oil and other seasonings, and then pour in a little boiled chicken leg soup.

8. Stir well.

9. Put it in a bowl and serve.