1. Three yellow chicken drumsticks have two bones removed, and the fat and tendons on the upper and lower sides are repaired.
2. Let the cold water cover the chicken, add 3 shallots, 10 peppers, 3 slices of ginger, a spoonful of cooking wine, and a little white pepper. Boil the water to remove the froth, and simmer for five minutes. Never exceed five minutes.
3. The chicken in the pot is cooked until the meat is thick and can be inserted easily with chopsticks.
4. Remove the chicken in cold water or ice water. It takes about five minutes to cook the meat, never more than five minutes. Cut 0.8 to 1 cm thick strips or small pieces.
5. Finely chop two cloves of garlic, put half of the garlic in a small bowl, add more than 10 green peppers and a spoonful of chili powder.
6. Add two spoons of oil to the wok, about 25g, put in more than 10 peppercorns, and fry them on low heat until fragrant.
7. First scoop a spoonful of hot oil to blanch the chili noodles in the bowl.
8. Then pour the smoking oil in the pan into a small bowl and fry the minced garlic, sesame pepper and chili noodles. You can save these steps if you have Sichuan pepper oil, spicy oil, and Tengjiao oil.
9. Then add a spoonful of light soy sauce, a spoonful of balsamic vinegar, a spoonful of old vinegar, 3g sugar, and a moderate amount of salt in a bowl.
10. Then add the remaining half of the minced garlic, a slice of ginger and chop the minced ginger.
11. Add cooked sesame seeds and chopped peanuts, then add three spoons of chicken broth.
12. Pour the mixed soup into the cut chicken. In summer, it can be stored in the refrigerator for half an hour.
13. Sprinkle with chopped chives when eating.
14. If you like coriander, you can also mix it with coriander.
