Ingredients: Sanhuang chicken, half a dried pepper, and three and a half red peppers.

Accessories: Zanthoxylum bungeanum 1/3 tablespoons sesame 1 tablespoon chicken soup 1 tablespoon salt 1 tablespoon pepper powder 1 tablespoon rice wine 1 tablespoon sesame oil 1/2 tablespoons chicken essence/kloc-0.

The practice of tearing chicken meat by hand

1. Prepare the required materials

2. Wash the fresh chicken and blanch it with boiling water.

3. Punch some holes with a toothpick.

4. Grind the ginger and garlic into paste, add 1 teaspoon of Chinese spicy powder and 1 teaspoon of salt and mix well.

5. Then spread the ginger paste evenly on the chicken, cover it with plastic wrap and marinate for 2 hours.

6. Add water to the pot, put 3 pieces of ginger and a small bowl of rice wine, and bring to a boil.

7. Put the chicken in the pot and boil it on high heat, and stew it on low heat 10 minute.

8. Then pick up the cooked chicken and soak it in ice water until it is cool.

9. Put on disposable gloves again and tear the chicken into small pieces by hand.

10. Put the torn chicken aside.

1 1. Prepare ginger slices, broth, peppers, prickly ash, sesame seeds, coriander and shallots, and cut into powder.

12. Add sesame oil, cooking oil and a little Chili oil to the wok, heat it, then add ginger slices and stir-fry until fragrant, and turn off the heat.

13. When the oil cools slightly, pour sesame, pepper and pepper and cook for a while.

14. Add the broth.

15. Turn the fire on and simmer for a while. Add salt and chicken essence to taste.

16. Then pour the torn chicken into the pot.

17. Bring the fire to a boil, then turn off the fire and soak for half an hour.

18. Sprinkle chopped green onion and coriander before cooking.

Cooking skills chicken is soaked in ice water to get a crispy skin. When you cook the chicken for the first time, don't overcook it, just medium-rare it, and then soak it until it is fully cooked.