Ingredients: Ming longan grass chicken

Accessories: fried peanuts and sesame seeds.

Seasoning: Lu Hua pure sesame oil, Chili oil, special crispy chicken salt and secret seasoning.

Exercise:

Fill a large pot with clear water, add the special crispy chicken salt, when the water boils, put the washed grass chicken into the pot, boil over high fire and cook for 30 minutes.

Take the chicken out and soak it in cold water for 3 minutes, then take it out and drain it, then put it in a vegetable basket and blow it with a fan for 5 minutes to cool it thoroughly.

Take a large clean basin, tear the grass chicken into small pieces separated from the flesh and blood, sprinkle with a few spoonfuls of chopped peanuts and sesame seeds, inject appropriate amount of Chili oil, pure sesame oil of Luhua and refined salt of crispy chicken, and mix well to taste. In addition, garlic, coriander leaves and chopped green onion can be added according to personal taste.

Content expansion: Guangxi cuisine:

Northern Guangxi: Liuzhou snail powder, Liuzhou yunpian cake, Yangshuo snail stew, Quanzhou braised flower fish, Lipu taro braised pork, Lingchuan dog meat, Guilin lotus leaf duck, ginkgo stewed old duck and Longcheng iron pot fish.

Guinan: Nanning Roast Duck, Hepu Pearl Snail Soup, Beihai Steamed Xishi Tongue, Longzhou Sesame Chicken and Tancheng Crispy Chicken.

Guidong area: Wuzhou paper-wrapped chicken, Luchuan roast suckling pig, Yulin Niuba, Rongxian braised tofu, Xishan whole chicken, Wuzhou fried Jiayu, Yulin Niuwan, Longfeng Tiger.

Western Guangxi: Huanjiang spicy pig, konjac tofu, Jingxi preserved duck, oily fish, no six fish.

Ethnic areas: Dong pickled fish, Zhuang Sanjia, Miao mutton flat soup, Yao mutton bone round, Maonan beef, Zhuang five-color glutinous rice.