2. Put the chicken in the pot, add water, add ginger slices, cook and let it cool.

3. Ingredients: coriander, shallot, red pepper, green pepper, coriander and onion are shredded.

4. Tear the cooked chicken into strips. You can remove the skin during tearing and then put the cut ingredients in.

5. Add sesame oil, pepper oil, chicken essence and salt and mix well.

[Main materials and auxiliary materials]

Cock 1.......... 1250g

Onion leaf 75g

2 grams of monosodium glutamate.

Sichuan salt ... Sichuan salt.

Red pepper ... red pepper ... red pepper.

50 grams of chicken soup.

30 grams of soy sauce

Sesame oil 25g

[Cooking method]

1. Select white tender chicken, put it in a soup pot, cook it until it is just cooked, take it out, put it in cold boiled water, take it out and drain it. Take chicken leg and chicken breast, cut them into 4cm long and1.5cm wide, and put them into the tray according to the knife edge to form a three-fold water or wind model.

2. Seed the raw pepper, mix it with fresh onion leaves and Sichuan salt to make a very fine "chopped green onion pepper", put it in a bowl (pour it with hot oil), add soy sauce, monosodium glutamate, sesame oil and chicken soup to make a pepper-flavored juice, and pour it on the chicken slices.

[Flavor characteristics]

Sichuan Hanyuan Qingxi's "Red-robed Zanthoxylum bungeanum" was chosen as a tribute as early as the Tang Dynasty, so it is also called "Gongjiao". It is made from it and has a strong hemp flavor. Chicken slices are tender and smooth, fresh and fragrant, salty and full of flavor.