1. Let’s make a big oil first: the ingredients are not included. I used 100 grams of peanut oil, 50 grams of olive oil, and 50 grams of linseed oil.
2. Aniseed requires green onion, ginger, garlic, star anise, cinnamon, pepper, cumin, bay leaves
3. First use peanut oil, put the large ingredients on a low heat and simmer for 10-15 minutes
4. Then add olive oil and linseed oil and cook together at low temperature for 5 minutes
5. Finally, filter out the aniseed to become an aniseed oil, especially suitable for cold dishes
6. A piece of chicken breast removed
7. Add salt, green onions, ginger, pepper, and water to a small pot
8. Put the chicken breasts to a boil and turn to low heat and cook for about 10 minutes
9. Tear cooked chicken breasts into shreds after cooling
10. Wash the cucumber and cut into shreds
11. Sprinkle a little salt on the plate to marinate the water
12. Take a small bowl of sauce: light soy sauce, balsamic vinegar, sugar, sesame oil, and a spoonful of chicken broth of boiled chicken breasts and stir well
13. Squeeze the cucumber shreds to dry the moisture to the bottom, and then spread the chicken shreds
14. Pour the mixed sauce on the ingredients
15. Add chopped green onion and minced garlic
16. Heat the anise oil and chili oil for a while, pour it on the minced garlic, and stir evenly when eating
Tips:1. Adjust the aniseed varieties in the aniseed oil by yourself. Because olive oil and linseed oil cannot meet high temperatures, the cooking temperature should be lower. If not, use a kind of peanut oil, preferably a mixture of several oils
2. In fact, you can sprinkle some crushed peanuts at the end to make the taste richer
