1. Prepare ingredients.
2. Put the chicken in the pot, then pour in the right amount of water, then add a few slices of ginger, 2 tablespoons of salt, 2 tablespoons of cooking wine, 2 star anises, and a few peppers. Turn to a low heat and cook for 20 minutes until The chicken is well cooked.
3. After the chicken is taken out and allowed to cool, put it in a fresh-keeping bag and beat it apart with a rolling pin. (Knack it with a rolling pin to make it easier to tear the chicken apart.)
4. Tear the chicken according to the texture of the meat, the thinner the better.
5. Put the noodles in a pot of boiling water and cook until they are ripe, then remove the cold water to cool down.
6. Drain the noodles and place them in a large plate, then add 2 tablespoons of cooked oil, and then use chopsticks to scatter them. (When picking, you can also blow it with a fan, the effect is better.)
7. Boil the mung bean sprouts in a pot of boiling water for 1-2 minutes, then remove the cold water and set aside.
8. Take an empty bowl, put 2 spoons of sesame paste in the bowl, then add half a spoon of salt, half a spoon of soy sauce, and 5 spoons of water. Stir in one direction, and the sesame sauce is ready.
9. Press the garlic into a bowl, as shown in the picture.
10. Put 3 tablespoons of light soy sauce, 4 tablespoons of balsamic vinegar, 2 tablespoons of sugar, 1 tablespoon of Chinese pepper oil, and a little chicken essence in a bowl and mix well. The sauce is ready.
11. Put the noodles in a bowl, then add a little mung bean sprouts and chicken shreds. Then put a little sesame sauce, gravy, chili oil, and then sprinkle a little chopped chives and peanuts to start.
