1. Prepare all required ingredients
2. Pour 50ml of vegetable oil, 3 pieces of bay leaves, an appropriate amount of anise in the pot, and raise the oil temperature to 70% hot on low heat
3. Put 15g thick chili noodles in a heat-resistant container, pour the oil on the chili noodles, let cool and set aside
4. 3. Put 20ml rice wine, 5g salt, green onion, and ginger slices in the pot, then pour in water to submerge the chicken and cook for 20 minutes
5. Seasoning juice: Mix 5ml pepper oil, 50ml red oil, 20ml light soy sauce, 20ml Meijixian, 3ml sesame oil, and appropriate amount of white sesame in a bowl.
6. 5. Take out the cooked chicken and let it cool, chop it into small pieces according to the gap between the chicken bones, then put it in the sauce and sprinkle with an appropriate amount of shallots
Tips:1. Chicken needs to be cooked in a pot under cold water
2. If you want to quickly cool the chicken, you can put it in cold water or cool it quickly in the refrigerator
