1. Soak the yuba in cold water.
2. Put the chicken breast into the pot, add pepper, star anise, green onion, and ginger to cook.
3. Remove the cooked chicken and let it cool.
4. Tear into filaments by hand.
5. Shred carrots and set aside.
6. Cut red and green peppers into sections. ,
7. The yuba and carrots are blanched in water and drained. Place them on the shredded chicken, and put on the chili section.
8. Put the coriander, peanuts, sesame seeds, and salt.
9. Add oil to the wok, sauté the dried chilies and Chinese pepper on a low heat, pour the hot oil on the vegetables, and stir evenly.
Tips:1. The cooking time of chicken should not be too long, otherwise it will be too old.
2. Yuba and carrots are not easy to blanch for too long.
3. You can add seasonings according to your preferences, and if you like spicy, you can add more chili.
