1. Boil the chicken in a pot under cold water. Put the shallot knots, ginger slices, and peppercorns in the pot and cook it until it can be easily inserted into the chicken with chopsticks to indicate that the chicken is cooked.
2. Pick out the chicken and soak it in cold water (so that the chicken is crisper).
3. Let the chicken cool and cut into chunks.
4. Cut the red and green peppers into rings, and cut the shallots into sections.
5. To make red oil, put the required dried chili noodles and sesame seeds into a bowl, heat the oil and pour it into a bowl and stir well.
6. The vegetables to match are according to my preference. I use black fungus to match. First boil the fungus in the broth of boiled chicken, and then soak the fungus in cold water.
7. Reserve the chicken broth for use.
8. Put the red and green peppers, green onion, sugar, vine pepper oil, salt, and chicken essence into the soup. When the soup is cold, add the fungus and chicken nuggets, and then pour in the red oil.
Tips:The vegetarian dishes in the mix are according to your own preferences, such as lotus root slices, potatoes, etc., and mix them together after they are cooked.
