The friends of the food exchange are eager to teach the Sichuan cuisine every day, and finally look forward to the chef returning from Beijing! The saliva chicken is a classic cold dish in Sichuan! You are blessed! Learn carefully! Haha! Welcome everyone to add my WeChat tangle0924 exchange learning!
Chicken cold water pot, add some star anise in the water, fragrant leaves, ginger, cooking wine, salt, water to boil and then float.
Continue to cook over medium heat for 20-30 minutes, poke with chopsticks, and gently penetrate the basics. Take it up, don't dump all the water from the chicken, put a small bowl and set aside. This is called soup!
Ginger and garlic onion is cut for spare.
Cook the muscle chicken and cut it into a plate. Place the cucumber on the bottom of the plate and put the chicken on it!
Soup, pour it up!
Sprinkle the peanuts and watch your personal hobbies.
Seasoning: salt, chicken, monosodium glutamate, soy sauce, vinegar, sugar, ginger and minced garlic, Laoganma cardamom, chili oil, sesame oil, sesame
Pour the seasoning and sprinkle with chopped green onion!
Personal preference, it is still up to you to put your own seasoning. This is no way! Practice makes perfect