250 grams of pepper and sesame chicken, 4 grams of salt, 30 grams of soy sauce, 1 gram of MSG, 50 grams of green onions, 15 grams of ginger, 15 grams of raw Sichuan peppercorns, and a little sesame oil.

≮Food recipe≯ 1. Slaughter the tender chicken that year, cut off the feathers, cut off the internal organs, and drain the water first; 2. Put the pot on the fire, add water and part of the green onion\ginger, bring to a boil over high heat, add the whole chicken, and cook

When cooked (do not cook until cooked), let it cool. Take the tender part of the chicken and cut it into long strips with a knife. Place it in a bowl. 3. Place the raw peppercorns, green onions and salt on the chopping board and slowly chop into pieces.

Add a little sesame oil while chopping.

After mincing, put it into a bowl, add soy sauce, monosodium glutamate and sesame oil to make pepper sauce, pour it on the chicken pieces, spread evenly and taste.

This kind of sauce must be slowly chopped with raw Sichuan peppercorns to have the unique peppery and numbing flavor.

≮Food Features≯The peppery and numbing flavor is outstanding, the chicken is thin, tender and fresh, and the flavor is unique.