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1. ⭐️Old rules, prepare materials first~
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2. ⭐️In a cold pot in cold water, put 1 scallion, 3 slices of ginger, some peppercorns, cover the pot and cook until the water boils and turn to medium heat for 12 minutes, then turn off the heat and continue to cover and simmer for 8 minutes (the meat is not old at all 😁 ) When uncovering the cover, can you poke smoothly with chopsticks? If there is blood flowing out, you can pick it up if you don't!
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3. ⭐️Soak in cold water quickly (with ice cubes is better), if you have cold water, change a few more pots, and quickly cool down and the meat quality will be more elastic! (We will prepare the sauce while soaking in cold water)
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4. ⭐️The light soy sauce, cooking wine, vinegar, pepper oil, chili oil, sesame oil, salt 🧂, sugar and chicken essence in the mixed materials of chopped green onion, minced garlic, ginger, coriander and millet pepper are poured into a bowl, and some spicy sauce Even better, half a spoon is enough! It's better to add some broth that has just been boiled for the legs of the lute, adjust it to a small half bowl!
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5. ⭐️After cooling, throw away the skin of the lute leg and tear it into flakes (flaky taste is the best). 😁
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6. ⭐️Pour the adjusted sauce on the torn chicken, drizzle with a little hot oil, it's fragrant!
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7. ⭐️ Sprinkle some more white sesame seeds! Very tempting!
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8. 👆🏻
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9. 👆🏻
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