1. Put the leftover roasted chicken in clean water and boil for about ten minutes, remove the aniseed and drink salt.
2. One cucumber is peeled, and I use my own fruit cucumber.
3. After the leftover roasted chicken is out of the pan, directly put it in cold water to remove the fishy, and then tear the large pieces by hand.
4. This step depends on whether everyone prefers to use a knife to break small pieces. I like small pieces of meat that are clear.
5. Heat two spoons of peanut oil in a pot, put pepper and chili 🌶️.
6. Pour some light soy sauce first, or some minced garlic, this time I didn't put minced garlic. Then the pepper oil is quickly poured into the dish. The cucumber in the entrance is crispy and the chicken tends to be tendon, and it will be tended to be tended by cold water when it comes out of the hot pot. Both adults and children like it😘.
Tips:You don't need to put MSG, the roast chicken will be full of ingredients during the production process, not bad for MSG.