Soak the boneless chicken leg in soy sauce and a little Shaoxing wine and marinate it in the refrigerator for one night.

Take the chicken out the next day, dry the soy sauce, put some oil in a pan, put the chicken slices down, and fry them until the skin is crisp.

Chicken doesn't need to be fully cooked, sprinkle with scallion, pepper, ginger slices and star anise, put it in an electric cooker, steam two cups of water in the outer cooker until it jumps, keep stuffy for 15 minutes, take it out and let it cool, and filter the steamed chicken juice for later use.

Mix white vinegar, black vinegar, soy sauce, minced garlic, minced pepper, chopped green onion, chicken juice, sugar and sesame oil, and finish the sauce pouring. Spicy oil and pepper oil can be added according to personal preference.

Smash the cucumber and spread it at the bottom of the plate for later use.

Tear the cold chicken into pieces by hand for use.

Spread cucumber and shredded chicken on the bottom of the plate in order, and pour sauce and coriander leaves before serving, ready to surprise the audience?