Ingredients:150g chicken breast, fungus moderate, cilantro moderate, millet chili moderate, millet pickled peppers moderate, onion, ginger, garlic moderate, salt, monosodium glutamate (MSG), chicken essence, sugar moderate, chili powder moderate, cooking wine moderate, soy sauce moderate, vinegar moderate. The practice is as follows:

1. Cut the scallion into segments, slice the ginger, and cut the chicken breast in the middle (for quick and easy cooking), cook the underwater chicken breast with the scallion and ginger in a mesh pot, add the right amount of cooking wine, cook, fish out, wash, and refrigerate for 15 minutes.

2, minced garlic, millet chili segment, millet pickled pepper segment, cilantro segment (cilantro stalks cold, leaves garnish), wood ear shredded with water and wash and set aside.

3. Tear open the chicken breast, the main ingredients in addition to cilantro leaves all into the pot, laying pickled peppers, millet pepper, garlic, chili pepper, salt, monosodium glutamate (MSG), chicken essence, sugar, soy sauce in moderation, aged vinegar net pot of cooking oil 8 into the oil temperature. Pour into the dish, decorated with coriander.

Cooking tips for cold hand-torn chicken:1. Use chicken breast or chicken thighs to do it.2. Pay attention to the time when you cook the chicken. Don't cook it too long or the chicken will be burnt.