Prepare bowl juice with 5 grams of salt, 5 grams of MSG, 2 grams of sugar, 5 grams of soy sauce, 2 grams of mature vinegar, 5 grams of ginger and garlic water, 5 grams of chopped peanuts, 5 grams of white sesame seeds, 5 grams of sesame paste, 5 grams of sesame oil, and cane pepper oil.

5 grams, 50 grams of chili oil, and finally sprinkle with fresh chopped green onion and it’s delicious!

Prepare a free-range chicken, or chicken legs, clean them and put them directly into the pot.

Pour water into the pot, then add onions, ginger, garlic, peppercorns, star anise, bay leaves, cinnamon, and a little white vinegar, and start cooking.

To cook the chicken, put the whole chicken in water and bring to a boil, remove the froth, take it out, change the water and cook again, add spices and green onions, bring to a boil over high heat, then reduce to low heat and simmer for about half an hour, until cooked

Take it out and immediately run it through cold water.

Pepper and sesame chicken is a delicacy in Xinjiang. How to make pepper and sesame.

(1) Wash the native chicken, use appropriate amount of Sichuan peppercorns, Sichuan peppercorns, pepper, scallions and other ingredients, cook over high heat in a pot until fragrant, add chicken and salt and cook until cooked.

Heat the pan over low heat and stir-fry the chili pepper, Sichuan peppercorns and pepper until fragrant. First clean the chicken legs, onions, ginger and garlic, then put the chicken legs into a plate without processing them. Slice some of the ginger, mince some of it, mince the garlic, and beat some of the chives.

Knot the green onions and cut part of the green onions into finely chopped pieces.

Put the ginger slices and scallion knots into a basin to bring out the fishy smell. For a Central Plains person like me, the peppercorn chicken is numb and spicy enough, but I don’t dare to eat more. After eating the peppercorn chicken once, I went to buy it again.

Yes, overall the peppercorn chicken suits my taste better.

Method: Wash the chicken, put it in the pot, cook it, take it out, prepare a basin, add water and ice cubes, put the chicken in and soak it for 5 minutes!

Put the chili oil, pepper oil, minced ginger, minced garlic, and chopped green onion into the pot and stir-fry evenly, then put it into a bowl!

Water chicken is a cold dish with rich condiments, spicy, fragrant, tender and refreshing.

It has the reputation of being "famous three thousand miles away from Bashu and the most delicious among the twelve states in the south of the Yangtze River".

The name "Slobber Chicken" may sound a bit inelegant at first, and a picture of a slobbery-looking Chili No-Maj may appear in your mind.

Saliva chicken.

Pepper chicken.

Where to look at these three types of chickens.

Pepper chicken is very popular in Xinjiang.

Saliva chicken is very popular in Sichuan, Chongqing and other places.

Pepper chicken is very popular in Henan.