1. Put a piece of fresh chicken breast, put cold water into the pot and bring it to a boil.
2. Add half a can of beer and bring a small amount of salt to a boil.
3. After boiling, change to medium heat and cook for about 10 minutes.
4. Take it out and put it in ice water to cool too much, or rinse it with cold water.
5. The cold chicken breasts are torn into filaments along the pattern and placed on a plate.
6. Thread the chili top knife into thin strips and sprinkle on the chicken.
7. Take a small bowl, add Laoganma chili sauce, minced garlic, chili oil, light soy sauce, vinegar, salt, monosodium glutamate, and sugar and stir well.
8. Pour the mixed juice evenly on the chicken shreds.
