1. Cut fresh pepper into small pieces.
2. Add garlic, monosodium glutamate, salt and chili powder in the fresh chili.
3. Fry the dried peppercorns until fragrant and pour them into a bowl of pepper.
4. The noodles are cooked in cold water.
5. The chicken breast is cooked and torn into silk.
6. Put chopped green onion, light soy sauce, vinegar, and salt in a bowl and stir well.
7. Add chili oil, sauce, blanched soybean sprouts, and chicken shreds to the overwatered noodles.
