Set aside a large handful of dried red chili peppers, a small handful of Sichuan peppercorns, chopped green onions and chopped cilantro. Boil water, blanch the chicken, add the chicken and cook for 1 minute, remove after 1 minute and rinse, then drain. Fry the chicken pieces over medium heat, to your liking, then scoop up. Drain the oil and rinse the pan. Reheat the sauté pan with a little oil and garlic until lightly browned. Do not overheat, medium heat. Boil water in the saute pan and blanch the chicken. Cook for about a minute, then remove. Rinse and drain.

Ingredients: local dried chicken, pepper, Chinese sashimi, ginger, garlic, scallions, salt, dark soy sauce, cooking wine, oil and white sesame seeds. Cut the whole chicken into small pieces, the smaller the better. Add 2 tablespoons of cooking wine. Light soy sauce. 1/4 teaspoon salt. When the oil is 60% hot, add the chicken pieces to the pan in order. Open a small fire slowly fry a scoop, two or three drops of dark soy sauce (some color can not be too much) some salt, oyster sauce half a spoon, half a spoon of sugar, white pepper, some five-spice powder, mix well and keep half an hour, flour and eggs I like to eat the focus is not put, like to eat tender can be added a little bit of flour before leaving the pot and mix well add water to the pot, wait until the water boils, pour in the peppercorns and dried peppercorns, blanch for 20 seconds and then take out.

The purpose of this step is to let the peppercorns and dried peppercorns flavor faster. Add vegetable oil to the pot, when the oil is hot, pour in the Sichuan pepper, dry red pepper, stir-fry flavor, remove from the heat, pour in the chicken, leeks, cilantro, add monosodium glutamate, chicken essence, sugar and then stir-fry quickly to melt the seasoning, out of the pot, sprinkle white sesame seeds, you can plate. Dry-fried taste is also not very good, why not stay to do a spicy chicken head to eat, clean, drain, chopped into small thumb-length strips, to be used.

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