Pickled Chinese cabbage is just right for cold winter [Chicken in Sour Soup]

1. Boil hot water with Sichuan peppercorns in advance for boiling chicken chunks.

2. Blanch the chopped chicken pieces in Sichuan pepper water and drain. Prepare sour soup chicken and other ingredients.

3. Cut the dried chili and pickled chili into sections, peel the garlic, and slice the ginger. Soak pickled Chinese cabbage for 10 minutes, then rinse, blanch, squeeze and cut into sections.

4. Put oil in the pot and fry the chicken until it turns golden brown.

5. Add ginger, garlic, dried chili, pickled chili, and thirteen spices and stir fry evenly.

6. Add pickled Chinese cabbage and continue to stir fry.

7. After pickled Chinese cabbage has its aroma, pour in cooking wine and light soya sauce.

8. Fill the ingredients with water and bring them to a boil over high heat.

9. Cook the chicken over low heat for about 15 minutes until tender, season with a little salt