The Xinjiang pepper and hemp chicken in December 1990 under the premise of the Chengdu Municipal People's Government named "Chengdu famous snacks", and in fact, this dish style specialties can be traced back to the end of the Qing Dynasty, when Chengdu's streets and alleys there are a lot of blue publicity of the businessman, which will appear to be sold to adjust the cold vegetables lungs, and what later called "the" lungs, the fundamental reason is that before the less Chengdu Changshun Street area. And what later called "Xinjiang pepper and sesame chicken", the fundamental reason is that before the Chengdu Shao Chengdu Changshun Street stalls along the Guo Zhaohua, Zhang Dianzheng couple, the production of the tune of cold vegetables lung slices of tone loud and clear, spicy and fresh, taste, especially in the husband and wife harmony and close cooperation with each other,

More to promote the business is booming. Consumers are praised as "Xinjiang pepper chicken". So how do they taste especially in? All such things mentioned Xinjiang pepper and hemp chicken how to make it delicious? At the very beginning, the raw materials should be processed well. Beef, beef soup in the brine products later, must be cool and cold before the net system, otherwise can not a piece, it becomes broken. In addition, the cutting method of beef should also be to hit the horizontal tendon cut, so that the tendon split, otherwise, the customers can not chew when the teeth bite. The rest of the beef soup category, knife skills to deal with the case must be able to cut thin, especially tripe. Fresh beef tendon meat, beef heart, beef ribs, beef plate tripe, beef scalp each 3 pounds, respectively, change the size of a small piece of the appropriate into a pot of cool water, open back to the clear stew boil skimming floating powder,

Add wine material 1 bottle, ginger 100 grams, 100 grams of scallions to cook 10min up and down the fish out of the pre-buried. Hanging stainless steel plate medium level specifications barrel plus bone broth 30 pounds, seasoning (12 grams of star anise, cinnamon ding 8 grams, 5 grams of trinai, cardamom 10 grams, 8 grams of small fennel, Bibi paddle 3 grams, dry red pepper 8 grams, white pepper grain 10 grams, 20 grams of dried chili), wine 1 bottle, ginger 120 grams, 100 grams of scallions, 100 grams of green bamboo shoots, large fire boil boil for 20min, add 150 grams of salt, monosodium glutamate 100 grams, 100 grams of chicken essence, that general halogen lung slices of white marinade is done. The following can be brine, cut the material order, excellent beef, tripe brine 30min, and then under the cow heart, cow ribs, cow scalp brine 30min, resting fire simmering 40min fish out of the water to dry and cool.

After cooling into the tray wholesale with plastic wrap sealed tightly into the display cooler refrigerated 2 hours pre-buried. Take 50 grams of asparagus cut 1cm long section into the gazpacho plate ride, the beef, tripe, beef heart, beef ribs, beef scalp were thinly sliced and placed into the plate padded with asparagus, pay attention to modeling design, to look good. Another bowl to scoop 100 grams of boiled lung slices of marinade, salt 3 grams, 5 grams of monosodium glutamate, 5 grams of sesame oil, sesame oil 5 grams of mixing said to be drenched into the plate lung slices on the lung slices, and then in the lung slices of chili pepper on the rainbow 100 grams of red oil, in turn, sprinkle pepper 4 grams of flour, cooked white sesame seeds, crushed peanuts, can be garnished with a little bit of scented Laijie walk on the dishes on the meal. Beef cooked without cutting immediately, should wait for its cold and then cut into slices or pieces, that cut out the meat is not easy to loose.