Yuanbao's Vine Pepper Chicken*

1. Wash and drain half of the baby chicken, put it in a cold water pot, add ginger slices and bring to a boil over high heat for 2-3 minutes. Turn to low heat and cook for 10 minutes, then simmer for half an hour (forget to take a photo).

2. Take out the stewed chicken and soak it in cold water. Add ice cubes and wait for it to cool for about ten minutes before preparing the seasoning. Remember to use salt to taste the red pepper and set aside.

3. Heat the oil in the pot and turn off the heat; Add green Sichuan pepper and pour it out.

4. Filter and use the Sichuan pepper oil below to make the sauce.

5. The oil temperature should not be too high.

6. After completely cooling, drain the chicken chunks and cut them into pieces with a knife.

7. Place the plate code properly.

8. Mix two spoonfuls of light soy sauce, an appropriate amount of chicken soup, salt, pepper powder, and Sichuan pepper oil and millet chili completely.

9. Pour the bowl juice over it and add some green pepper as a decoration.

During the hot summer season, it can be refrigerated in the refrigerator for 1-3 hours for a better taste.