2,500 grams of rapeseed oil, 2,500 grams of chicken oil, 500 grams of dried yellow pepper, 250 grams of pepper, 500 grams of dried onion, 400 grams of old ginger slices, 300 grams of garlic, 500 grams of red pepper and 500 grams of green pepper.

manufacturing method

1. Prepare a bucket, pour rapeseed oil and chicken oil, then add dried onion, ginger, garlic, coriander and shallot, simmer with low fire until the materials are dry and fragrant, and take out the small ingredients.

2. Divide the boiled oil into two parts, light the first part of the oil, add the soaked Erjing pepper, and simmer the Indian pepper until it is dry. Turn off the fire when the fragrance is strong, and keep it cool from the fire.

3. Put the other half of the boiled oil on the fire, add the pepper soaked in white wine, and slowly cook it with low fire until it is dry. Turn off the fire when the fragrance is strong, and keep it cool from the fire.

4. Mix the two oils according to the ratio of 1: 1, and then add 100g of Zanthoxylum bungeanum oil and 50g of sesame oil to obtain Zanthoxylum bungeanum oil.

Cooking method of chicken:

Wash the chicken in boiling water and put it in boiling water until the chicken is submerged. Bring the fire to a boil, simmer for 20 minutes, turn off the fire and soak until it is 90% ripe, then take it out and let it cool thoroughly.

Remember not to overcook it, because it is too rough to chew. Take out the moisture, hang it in an air-conditioned room and let the chicken air-dry naturally (air-drying means the skin is crisp and the chicken tastes good), and put it in the refrigerator for later use.

Secret seasoning formula

5 grams of spicy chicken, 2 grams of ethyl maltol, 7 grams of old hen's new spice, 8 grams of chicken powder, and 0/2 grams of chicken sauce 10 kg of soup as an example.