Material preparation: Ingredients: Minglongan grass chicken Accessories: fried peanuts, sesame Seasoning: Luhua pure sesame sesame oil, chili oil, special crispy chicken salt, secret seasoning Method: Pour water into a large pot and add special crispy chicken

salt, wait until the water boils, put the washed grass chicken into the pot, bring to a boil over high heat, and cook for 30 minutes.

Take out the chicken and soak it in cold water for 3 minutes. Remove and drain the chicken. Then put the chicken in a vegetable basket and use a fan to cool it for 5 minutes.

Take a clean large basin, tear the grass chicken into small long pieces separated from the bones and meat, sprinkle a few spoons of crushed peanuts and sesame seeds, add an appropriate amount of chili oil, Luhua pure sesame sesame oil and crispy chicken salt, mix them well and add the flavor.

.

In addition, minced garlic, coriander leaves, chopped green onion, etc. can be added according to personal taste.

Content expansion: Guangxi cuisine: Northern Guangxi: Liuzhou snail noodles, Liuzhou cloud cake, Yangshuo stuffed snails, Quanzhou braised yellow flower fish, Lipu taro pork, Lingchuan dog meat, Guilin lotus leaf duck, ginkgo stewed old duck

, Longcheng Iron Pot Fish.

Guinan area: Nanning roast duck, Hepu pearl snail broth, Beihai steamed Xishi tongue, Longzhou sesame chicken, Yongcheng crispy chicken.

Guidong area: Wuzhou paper-wrapped chicken, Luchuan roasted suckling pig, Yulin beef balls, Rongxian braised tofu, Xishan Ruquan chicken, Wuzhou fried Jiayu, Yulin beef balls, dragon, phoenix and tiger encyclopedia.

Western Guangxi region: Huanjiang cured pig, konjac tofu, Jingxi cured duck, oily fish, and muliu fish.

Ethnic areas: Dong family sour fish, Zhuang family three clips, Miao sheep soup, Yao sheep bone balls, Maonan beef, Zhuang five-color glutinous rice.