1. Raw material diagram.
2. Boil water with half a tablespoon of Chinese pepper and half a tablespoon of chili.
3. Add the washed chicken breasts, bring to a boil, put two teaspoons of salt and cook for 15 minutes.
4. While the chicken is cooking, make spicy oil, stir the chili pepper and pepper to a golden yellow oil on low heat, and be careful not to paste it.
5. Grate carrots and cucumbers.
6. Boiled water. Remove and put into ice water.
7. Cook the chicken, simmer for five minutes, remove it, put it in a fresh-keeping bag and beat loose with a rolling pin or other things
8. Put the processed cucumber carrots and chicken shreds in a bowl. Add a teaspoon of salt and stir well for later use.
9. Garlic, deep-fried dry chili and Chinese pepper are mashed together to form a garlic paste.
10. Add cold soy sauce vinaigrette white sugar chicken essence sesame oil, and 1/3 tablespoon of fried spicy oil, stir evenly.
Tips:1. It is best not to choose frozen chicken breasts, it is better to choose fresh ones.
2. The boiled chicken breast should be cooked thoroughly. If it is not cooked thoroughly, it is unhygienic and difficult to tear into strips.
3. The spicy flavor of this dish is very strong, so you should increase or decrease the amount of pepper and chili according to your preference. The remaining spicy oil can be used slowly after bottling.