Seasoning: salt10g, pepper powder 5g, thirteen spices powder 4g, ginger 5g, onion 5g, pickled pepper 6g, chopped pepper 6g, monosodium glutamate 3g, cooking wine 5g, onion oil10g.

Method:

1. Method of air-drying chicken: Chop ginger and onion, mix with cooking wine, marinate for 10 minute, and filter out the juice to make ginger and onion water. The native chickens of that year were slaughtered, depilated, eviscerated and then cleaned. Mix ginger onion water, salt and thirteen spices powder, marinate for 3 hours, pick it up and put it on a plate, and air dry it in a ventilated and cool place for later use (it takes about a week to air dry naturally, and it can be put in a room with a fire in winter.

2. Steam half of the air-dried chicken in a dish for 30 minutes.

3. Chop the persimmon pepper and chopped pepper separately, and add monosodium glutamate, scallion oil and pepper to make a dip. When eating, cut the chicken into strips with a width of 1 cm and a length of 5 cm, put them on a plate and eat them with the dipping juice.

Features: Strong fragrance, fresh and spicy pepper.

Key: the air-dried chicken is relatively tight, so it must be steamed thoroughly.

About the production method of sweet pepper: the fresh green seven-star pepper is burned into tiger skin on low fire, chopped, and added with salt, spiced powder and miso. Seven-star pepper, produced in Sichuan, is a specialty of Xindian Town, Weiyuan County, with the characteristics of thin skin and thick meat, delicious color, spicy and mellow.