Cooking Steps

1. 

   Step1:Cut the chicken into large pieces. Pour some water into the pot. Add 2 spoons of cooking wine. Boil the chicken. Remove the blood foam. Boil the chicken for 7 or 8 minute

2. 

   Step2:Take the chicken and wash it. Put it in the casserole with water. Add the old ginger slices

3. 

   Step3:Put in a few white peppercorns for freshness. Turn to a small heat after boiling. Close the lid and simmer slowly. Simmer for about 1 hour (Note: adjust the stewing time appropriately according to the chicken variety and meat quality

4. 

   Step4:One hour later, use chopsticks to clip the chicken breast. If it's soft, you can pull it out. Let the chicken cool a little. (the other chicken in the pot continues to stew. See the next menu.

5. 

   Step5:Shred the chicken by hand. Chop the millet and pepper. Chop the garlic

6. 

   Step6:Now let's mix the seasoning. Put chicken essence, monosodium glutamate, white sugar, pepper powder, rattan pepper oil, seafood soy sauce, salt (a small amount), garlic powder, millet pepper, vinegar, oil pepper, sea pepper, sesame oil in the bowl. (note - except for seafood sauce and vinegar, they are big spoons. Others are small spoons

7. 

   Step7:Mix the seasoning well. Let it stand for a few minutes. Then cut the shallots into scallions

8. 

   Step8:Finally, pour the seasoning evenly on the chicken, sprinkle with scallion, and tear the chicken by hand with a plate of rattan pepper with full color and fragrance