Ingredients: chicken breast 150g, auricularia auricula, coriander, millet spicy, pickled pepper, onion, ginger, garlic, salt, monosodium glutamate, chicken essence, sugar, pepper noodles, cooking wine, soy sauce and aged vinegar. The practice is as follows:

1. Slice onion, ginger and chicken breast in the middle (convenient and quick cooking). Cook the underwater chicken breast, onion and ginger in a net pot, add a proper amount of cooking wine, cook, take out, wash and refrigerate 15 minutes.

2, minced garlic, millet spicy section, millet pickled pepper section, coriander section (coriander stalk cold salad, leaf embellishment), shredded fungus and washed for later use.

3. Tear the chicken breast, put all the main ingredients except coriander leaves into the pot, sprinkle with pickled peppers, millet peppers, minced garlic, Chili noodles, salt, monosodium glutamate, chicken essence, white sugar, soy sauce and aged vinegar, and clean with edible oil with 80% oil temperature. Pour into a plate and garnish with coriander.

Cooking skills of cold hand-torn chicken meat: 1. Make it with chicken breast or chicken leg. Pay attention to the time when roasting chicken. Don't cook it for too long, or the chicken will be very burnt.